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Author Topic: Chipotle Salsa  (Read 1402 times)

Offline narcout

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Chipotle Salsa
« on: September 20, 2015, 02:38:03 pm »
This recipe came from a cookbook my wife got at some wine tasting event we went to earlier in the summer.  It makes for a pretty spicy salsa; I might back off on the chipotles a bit next time.

2 small cans of chipotle peppers in adobo sauce (with adobo sauce washed off)
4 roma tomatoes, cored and coarsely chopped
6 garlic cloves, peeled
1 quart water
salt and black pepper to taste

Combine all ingredients in a pot, bring to a boil, reduce to a simmer for about 30 minutes, blend in a food processor





It was delicious both for dipping and as a garnish on the main dish of the evening (squid sauteed with tomatoes and garlic over rice and beans).  I whipped up a few margaritas as well.
Sometimes you just can't get enough - JAMC

Offline 69franx

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Re: Chipotle Salsa
« Reply #1 on: September 20, 2015, 04:22:15 pm »
Sounds great! Going to have to give it a shot one of these days
Frank L.
Fermenting: Nothing (ugh!)
Conditioning: Nothing (UGH!)
In keg: Nothing (Double UGH!)
In the works:  House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule)

Offline BairsBrewing

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Re: Chipotle Salsa
« Reply #2 on: September 22, 2015, 11:35:33 pm »
Looks great!  Maybe add some bacon?  Everything is better with bacon, right?

Offline AmandaK

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Re: Chipotle Salsa
« Reply #3 on: September 23, 2015, 07:39:05 am »
That reminds me, I need to make sauce out of our metric crap ton of hot peppers. Looks good!
Amanda Burkemper
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Offline redbeerman

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Re: Chipotle Salsa
« Reply #4 on: October 06, 2015, 01:39:49 pm »
We smoke and dry some of our homegrown hot peppers and I may a hot, sweet, smoky salsa that everyone seems to enjoy a lot.  I can it so we have some over the winter.

about three pounds of roasted tomatoes - roasting them tends to caramelize them and really brings out the flavor

about four to six good sized chipotles - I use home grown

four cloves of garlic - minced

one onion - chopped, but not too fine

three roasted red bell peppers

salt and peeper to taste

about a half cup of simple syrup

CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim