chipotle salsa

An easy, spot-on copycat recipe for Chipotle&#039;s Tomatillo-Green Chili Salsa, their medium-heat version of Salsa Verde. Yield: About 2 cups.

Chipotle Tomatillo Green-Chili Salsa Recipe (Copycat)

tomatillos (husks removed, halved)

roma tomato (halved)

jalapeño chiles (stemmed, seeded if desired (see note 1))

onion

garlic

cilantro leaves (loosely packed)

cumin (ground)

oregano (dried)

Salt and black pepper

lemon juice ((from 1-2 lemons))

lime juice ((from 2-4 limes))

Preheat oven to 500 degrees. Line a baking sheet with aluminum foil. Hold 4 raw tomatillos back, but place the rest of the halved tomatillos and the roma tomato skin-side down on the baking sheet. Bake until they begin to toast, about 20 minutes.

In a food processor, combine the roasted tomatillos and tomatoes, the raw tomatillos, jalapeños (start with a half jalapeño if you&#039;re not sure, see note 1), red onion, garlic, cilantro, cumin and oregano. Pulse until the mixture is mostly smooth with some texture (see note 2).

Taste and add more chiles and/or seeds depending on your preference for spiciness. Remember, the salsa tastes spicier when warm and when tasted without food. It will be milder after chilling and when eaten with food.

Add lemon and lime juices, and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Yield: About 2 cups.

This Copycat Chipotle Spicy Salsa is a must for all Salsa lovers. If you love Salsa with a serious kick, then this salsa recipe is for you.

Copycat Chipotle Spicy Salsa

Tomatillos

Cloves

Tbsp New Mexico Red Chilies (ground)

Tsp Ground Cumin

Tsp Lime Zest

Tbsp Fresh Lime Juice

Tabasco Sauce

Salt and Pepper (to taste)

Tortilla chips (for serving)

Preheat the oven to broil and set the oven rack to approximately 6 inches from the broiler. Line a baking sheet with aluminum foil.

Place the tomatillos and crushed garlic on the baking sheet and place it in the oven. Broil until the tomatillos are charred, about 12 minutes, flipping halfway through. Peel the garlic.

In a food processor, combine the tomatillos, garlic, ground red chilies, cumin, lime zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is smooth.

Season to taste with Tabasco. I suggest starting with 1 teaspoon. Add 1 or 2 teaspoons of extra ground red chilies if you would like it to a bit spicier. Add salt and ground black pepper to taste.

Serve with tortilla chips or as a topping for your tacos or your breakfast eggs.

https://embed.mediavine.com/videos/yyr9ug6bnetqtl99jyc0

This may be the best salsa yet! Smoky chipotle salsa is a magical blend of fire roasted tomatoes, chipotle peppers in adobo, and the fresh flavors of onion, garlic, cilantro, and lime. 

Chipotle Salsa

onion,

garlic, roughly chopped

(14.5 oz) cans fire roasted tomatoes

chipotle peppers

cilantro

salt,

lime juice

Tortilla chips,

Pulse all ingredients in a blender or food processor until no large chunks remain, but not completely smooth.

https://embed.mediavine.com/videos/ausfhwviikri7yxswx6n

This may be the best salsa yet! Smoky chipotle salsa is a magical blend of fire roasted tomatoes, chipotle peppers in adobo, and the fresh flavors of onion, garlic, cilantro, and lime.

Nothing finishes a good Mexican recipe like a really great salsa.  While cooked and fresh salsas are wonderful, it's hard to beat the simplicity and impact of k'uut bi ik - a Yucatecan salsa made from dried chilies and Seville orange juice. This variation incorporates garlic and smoky morita chipotle to give it a deeper and more rounded-out flavour.

Smoky Dried Chili Salsa (K'uut Bi Ik)

g morita chilies ((~5 chilies))

g arbol chilies ((~15 chilies))

garlic (unpeeled (optional))

seville orange juice (or 1/4 cup each orange, lime, and grapefruit juice)

tbsp white vinegar ((see note))

salt (to taste)

water (or as needed for final consistency)

(Optional - skip if omitting garlic) Thread the cloves of garlic onto a metal skewer, then carefully roast/blacken them over an open flame (I use a gas stove, but you could use a barbecue too).  If you don't have a flame source, you can blacken the cloves in a very hot cast iron pan instead.  The idea is to thoroughly char the cloves, but not to roast them all the way through.  Set the charred garlic aside to cool.

Remove the stems, seeds, and membranes from the dried chilies.  You may find it easier to do this after toasting; I personally shake out the seeds before and after to remove as many as possible.

Toast the chilies by either adding them to a hot frying pan for about 2 minutes (turning occasionally), or by microwaving them for 20-30 seconds.  The toasted chilies should be pliable and very fragrant.

Place the toasted chilies in a small bowl along with the Seville orange juice (or citrus substitute), vinegar, and salt.  Soak for about 10 minutes.

Peel the garlic (if using) and combine with the chilies, juice, vinegar, and salt in a blender, spice grinder, or mortar and pestle.  Blend/pulverize until the salsa is uniform.  Add a little water for a thinner consistency, if desired.  Let the salsa sit for 20-30 minutes if possible in order to balance the flavours.

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Top 4 chipotle salsa recipes from across the web

The most viewed chipotle salsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chipotle Tomatillo Green-Chili Sals...

Copycat Chipotle Spicy Salsa

Chipotle Salsa

Smoky Dried Chili Salsa (K'uut Bi I...

The most viewed chipotle salsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine