Best Roasted Chipotle Salsa Recipes

ROASTED TOMATO-CHIPOTLE SALSA

Steps:

• Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.
• Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.

FIRE-ROASTED TOMATO CHIPOTLE SALSA

Steps:

• Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so.
• Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
• Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
• Serve chilled or at room temp with chips, red meat or chicken.

ROASTED CHIPOTLE SALSA

Steps:

• Place a comal or a cast-iron skillet over medium-high heat; do not oil. Place garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over. Let vegetables cool slightly, then peel off skins.
• In a blender, combine vegetables with chipotle chile and cilantro leaves. Whirl until coarsely pureed. (If using a mortar and pestle, finely chop cilantro leaves with cooked, peeled onion and garlic. Mash tomatoes and chipotle in mortar, then stir in chopped vegetables and cilantro). Squeeze lime juice into salsa, then stir in oil. Taste, season with salt, and serve. Can be made ahead, covered, and refrigerated up to 3 days.

RICK'S ESSENTIAL ROASTED TOMATILLO-CHIPOTLE SALSA

Steps:

• Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip, and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water, and discard. If using canned chiles, simply remove them from the adobo sauce in which they are packed.
• On a heavy, ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly.
• Preheat the broiler. Place the tomatillos on a baking sheet, and place in broiler about 4 inches from heat. When, after about 5 minutes, the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet.
• Scrape the tomatillos (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the rehydrated or canned chiles and garlic. Combine until everything is thick and relatively smooth. For a chunkier alternative, scrape the tomatillos and juices into a molcajete, food processor, or blender, and add the garlic. Combine until everything is coarsely pureed. Chop the chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften its tangy edge.

CHIPOTLE AND ROASTED CORN SALSA

Steps:

• Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
• Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

ROASTED TOMATO-CHIPOTLE SALSA

Steps:

• 1. Preheat the oven to 350°F.
• 2. On a sheet pan, roast the tomatoes, garlic, and onion until tender and lightly browned, about 15 minutes. Transfer them along with the chiles and vinegar to the jar of an electric blender and purée until smooth.
• 3. Pour the mixture into a medium-size saucepan and gently simmer for about 20 minutes; season to taste with salt and reserve.

ROASTED TOMATO -CHIPOTLE SALSA

Steps:

• Heat oven to 350ºF. Cut tomatoes and onion into quarters, place on a baking sheet and drizzle with vegetable oil. Then sprinkle with the chili & cayenne powder. Bake in oven for about 40 minutes.
• About halfway through, flip the vegetables over. Check in occasionally to make sure the vegetables are not drying out. There will be extra oil on the sheet, so you can use tongs or a spatula to move them around & redistribute the oil. They are done when soft and the skin is blistery and slightly brown.
• Remove the stems and seeds from the chipotles. Place all the prepared vegetables and the chipotles in a blender along with the garlic cloves, cilantro and squeeze lime juice into the blender and blend well.
• NOTE: For chunkier salsa, just pulse the blender button only for a few seconds. For smoother textured salsa, process to your desired consistency. Salt to taste.
• You can also add another chipotle pepper and adobo sauce to make it more spicy and enhance the smoky flavor to your own taste. Allow the salsa to chill for a couple of hours. Serve with white or blue corn tortilla chips. Mmmmm -- good.

CHIPOTLE-CASCABEL SALSA WITH ROASTED TOMATOES AND TOMATILLOS

Steps:

• Pull the stems off chiles and place them in a heavy skillet over medium heat. Stir and press down regularly until chiles have darkened a little in spots and they fill the kitchen with spicy aroma, about 2 to 3 minutes.
• Scoop chiles into a bowl and pour very hot water on them and lay a small plate to keep them submerged for no more than 30 minutes.
• Lay tomatillos and tomatoes on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and tomatoes and roast other side for 5-6 more minutes or so until completely softened and darkened on the other side. Set aside to cool.
• Turn oven to 425 F and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature.
• In a blender or food processor, pulse onion and garlic until finely chopped but not pasty smooth. Scoop into a bowl.
• Peel the skin off the cooled tomatoes and cut out the cores but catch all the juices.
• Place drained chiles, tomatoes with their juices, and tomatillos in a blender or food processor. Pulse a few times and let the machine run until everything is finely pureed about 1-2 minutes. Pour this mixture into a bowl with onion and garlic and stir in fresh thyme and enough water to give it an spoonable consistency.
• Taste, then season with salt and sugar. Use within 5 days or freeze.

ISABEL'S ROASTED CHIPOTLE SALSA

Steps:

• Combine fire-roasted tomatoes, fresh tomato, onion, cilantro, chipotle peppers, chile pepper, jalapeno, adobo sauce, lime juice, pepper, and salt in a blender. Pulse until desired consistency is reached.

ROASTED TOMATO, ONION, PEPPER & CHIPOTLE SALSA

Steps:

• Preheat the broiler to high, placing the rack in the upper third of the oven. Line a baking sheet with tin foil and toss, directly on the sheet, the tomatoes and onion and red peppers with the olive oil. Broil, stirring now and then, until the tomatoes have collapsed and the onions have softened a bit and everything is slightly charred, about 10 minutes. Place the tomatoes, onions and red peppers in a food processor with the chipotle, cilantro and lime juice, garlic and blitz until everything is puréed. Remove the salsa to a bowl and season to taste with salt.

ROASTED TOMATO AND CHIPOTLE SALSA

Steps:

• Preheat broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.
• Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.
• Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With machine running, pour in oil in a slow, steady stream. Season with salt. Serve warm or at room temperature.

ROASTED TOMATO-CHIPOTLE SALSA

Steps:

• You Will Need:.
• 6 16 oz pint preserving jars with lids and band.
• 1.) TOAST chipotle and cascabel chilies in a large dry skillet, over medium heat, working in batches, about 30 seconds per side, until they release their aroma and are pliable. Transfer to a large glass or stainless steel bowl. When all chilies have been toasted, add 2 cups hot water. Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes. Working in batches, transfer chilies and soaking liquid to a blender or a food processor fitted with a metal blade and purée until smooth. Set aside.
• 2.) Roast tomatillos, tomatoes, onions and garlic, under a broiler, in the meantime, turning to roast all sides, until tomatillos and tomatoes are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes. Set onions and garlic aside until cool. Place tomatillos and tomatoes in paper bags. Secure openings and set aside until cool enough to handle, about 15 minutes. Peel tomatoes, onions and garlic. Finely chop onion and garlic. Set aside.
• 3.) PUREE roasted tomatillos and tomatoes and reserved puréed chilies until smooth in a blender or food processor. Set aside.
• 4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• 5.) COMBINE tomatillo purée, roasted onion and garlic, vinegar, sugar and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.
• 6.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• 7.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

ROASTED TOMATO-CHIPOTLE SALSA

Steps:

• 1. Preheat oven to 375. 2. In a roasting, toss tomatoes, onion, garlic, and serrano chili with vegetable oil, and salt and pepper to taste. Cover with aluminum foil and roast for about 30 minutes, or until soft. 3. In a food processor, pulse the mixture with cilantro, chipotle puree, and sherry vinegar. Check seasoning.

TACOS WITH ROASTED VEGETABLES AND CHICKPEAS IN CHIPOTLE RANCHERA SALSA

Steps:

• Preheat oven to 400 degrees. Cover a large sheet pan with foil, and oil the foil. Place all of the vegetables except the onions in a large bowl, season with salt and pepper and toss with the olive oil until all of the vegetables are coated. Spread in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Meanwhile, rinse the onion, drain on paper towels and toss with a teaspoon of olive oil.
• Add the onions to the vegetables and toss together. Turn the heat down to 375, move the baking pan to the middle rack and continue to bake until the vegetables are lightly browned on the edges and tender all the way through when pierced with a knife, about 10 to 15 minutes. Transfer to a bowl and add the chickpeas if using.
• Make the salsa while the vegetables are roasting. Preheat the broiler. Line a baking sheet with foil and place the onion on it. Broil 5 to 10 minutes, turning once, until charred. Remove from the heat and when cool enough to handle, cut in large dice and place in a blender with the tomatoes, serranos, garlic and chipotle. Purée until smooth.
• Heat the canola oil in a heavy saucepan or skillet over medium-high heat until a drop of the puree sizzles immediately on contact. Add the purée, season to taste with salt and cook, stirring often, until the sauce darkens and thickens, leaving a canal when you run the cooking spoon across the bottom of the pan, about 15 minutes. If you want a thinner sauce, thin out with water as needed. Remove from heat. Taste and adjust salt.
• Warm the tortillas. Stir some of the salsa (to taste) into the vegetables. Spoon onto the tortillas, sprinkle on the cheese and serve, with more salsa as desired.

ROASTED-TOMATILLO AND CHIPOTLE SALSA

Steps:

• Heat the broiler. Place a heavy, ungreased, small skillet over medium heat. When skillet becomes hot, add the garlic. Cook, turning occasionally, until the garlic is blackened in spots and soft, about 20 minutes. When the garlic is cool enough to handle, peel, and toughly chop.
• Place tomatillos on a baking sheet, and place baking sheet 4 inches below the heating element. Broil until blistered, blackened, and softened, about 5 minutes per side. Remove the baking sheet from oven, and let tomatillos cool completely.
• Scrape tomatillos and juices into the bowl of a food processor or into the jar of a blender. Add the garlic. Pulse until a coarse puree forms. Stir in the chiles and 3 to 4 tablespoons water, until a spoonable consistency forms. Add the salt and sugar; stir to combine. Store in an airtight container, refrigerated, up to 1 week.

CHIPOTLE AND ROASTED RED PEPPER SALSA

Steps:

• Place onions, chipotle pepper, red bell peppers, and cilantro into food processor and process for a few seconds.
• Add the remaining ingredients.
• Process all ingredients until well blended, but do not puree.
• Place in covered container and chill for several hours.
• Heat the salsa in the microwave before serving, as it is best served warm.

RICK BAYLESS' ROASTED CHIPOTLE SALSA

Steps:

• 1. Toast and roast. Roast the tomatillos on a rimmed baking sheet about 4 inches below a very hot broiler until soft and blackened in spots, about 5 minutes per side. Cool, then scrape into a blender jar. Meanwhile, heat a small (6-inch) ungreased skillet over medium, toast the chipotle, stirring until very aromatic, about a minute. Scoop into a small bowl, cover with hot tap water and soak for about 30 minutes, stirring from time to time to ensure even rehydration. Turn the oven down to 425 degrees. Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden-they'll look a little wilted with a touch of char on some of the edges. The garlic should feel soft and be browned in spots. Cool. 2. Finish the salsa. Drain the chiles and scrape them into the blender jar along with the tomatillos and 3/4 cup water. Pick out the garlic from the onions and add it to the blender. (If all this is too much for your blender, blend in 2 batches.) Blend until nearly smooth. Roughly chop the onion, add it to the blender and pulse a few times until you've got as chunky (or smooth) a salsa as you like. Stir in enough additional water to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1 teaspoon, and the optional sugar.

ROASTED TOMATO CHIPOTLE SALSA

Steps:

• Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.
• Put the tomato quarters, shallot, and garlic on the baking sheet (the garlic will be easier to peel after roasting).
• Roast for 20 minutes, or until the garlic is light golden brown.
• Peel the tomato and garlic, discarding the skins.
• In a food processor or blender, process all the ingredients for 10 to 15 seconds, or until the desired consistency. Serve or pour into a small airtight container and refrigerate for up to four days.
• (Per serving)
• Calories: 16
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 25mg
• Carbohydrates: 3g
• Fiber: 1g
• Sugars: 1g
• Protein: 1g
• Calcium: 9mg
• Potassium: 130mg
• Free