30 ea Dried chipotle chiles OR; -3 c chipotle chiles. 8 ea Ripe Roma tomatoes, cored 12 ea Garlic cloves, peeled 2 tb Salt 1/2 ts Black pepper, freshly ground Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen. SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena Siegel.
How To make Chipotle Salsa's Videos
Roasted chipotle salsa! ????
#shorts #homemadesalsa #salsa #chipotlesalsa
How to make 3 different Salsas, Chipotle Salsa, Dry Chilie Salsa, Salsa de Molcajete.
Here you have 3 delicious Salsa to spice up all your food! Enjoy!
Chipotle Salsa Ingredients: 3-4 roma tomatoes 1 can (7oz) Chipotle peppers in adobo sauce ¼ of a small onion 1 garlic clove Fresh Cilantro to taste +Salt to taste +black pepper to taste
Dry Chilies Salsa : 6-7 Tomatillos (green Tomatoes) 10-12 Puya Dried chillies ¼ C Cilantro ¼ C Onion 1 Garlic Clove Salt to taste +Pepper to taste
Mortar Salsa: 4-5 Small Roma Tomatoes 5-6 Serrano peppers 1 garlic clove salt to taste whole black pepper to taste
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Want to make Chipotle's popular fresh tomato salsa at home? This quick and easy copycat recipe will show you how to make this delicious pico de gallo with only seven simple ingredients. Serve with tortilla chips or put on tacos, burritos, or bowls to upgrade your Taco Tuesday menu!
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Chipotle Mild Tomato Salsa Recipe - At Home - By a Former Employee #Shorts
Recipe 5 Roma Tomatoes 3/4 Cup Minced Cilantro 1 Tablespoon Diced Jalapenos 1/2 Cup Diced Red Onion 1 Tablespoon Lime Juice 1 Teaspoon Kosher Salt
Rick Bayless Essential Salsas: Chipotle Salsa
RECIPE ????
What you’ll notice right away is that this is the rusty-colored red chile version of the green chile roasted tomatillo salsa, minus the cilantro. When we started Frontera Foods a quarter of a century ago, this was one of the 5 icon salsas we started with. And its sales have tied for number one with the roasted tomatillo salsa for all those years. It’s even more complex when you add other dried chiles, but you’ll need to toast and soak those first—a step canned chipotles allows you to skip. It’s tangy, sweet and smoky, an all-around crowd pleaser.