Best 4 Chipotle Salsa Negra Dark Chipotle Salsa Recipes
**Discover the Enigmatic Chipotle Salsa Negra: A Culinary Journey into Darkness and Delight**
Unleash your taste buds on a tantalizing adventure with Chipotle Salsa Negra, a mysterious and captivating condiment that will transform your culinary horizons. This unique salsa, also known as Salsa Negra de Chipotle, embodies the essence of smoky, earthy, and subtly spicy flavors. Originating from the vibrant culinary traditions of Mexico, Chipotle Salsa Negra invites you to embark on a journey of gastronomic exploration. With variations ranging from the classic recipe to contemporary interpretations, each recipe promises a distinct experience that will ignite your senses. Dive into this comprehensive guide to discover the secrets behind this enigmatic salsa, including four tantalizing recipes that showcase its versatility and depth of flavor. Embark on a culinary odyssey that will leave you craving more.
CHIPOTLE SALSA
Steps:
- 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.
CHIPOTLE SALSA
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h10m
Yield Approximately 5 cups
Number Of Ingredients 10
Steps:
- Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
- Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.
CHIPOTLE SALSA - SALSA DEL NORTE
Probably the best chipotle salsa we've ever tasted, and trust me, we've tasted a lot of em!!! Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.
Provided by Barb R
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a blender, puree the tomatoes with the rest of the ingredients.
- Cover and chill in the refrigerator until ready to serve.
- Technique Tip: For a chunkier salsa, leave one half of the canned tomatoes diced and add it with the onion - chopped rather than chunked - in at the end.
CHIPOTLE, PEANUT AND SESAME SEED SALSA
This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it's called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It's especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.
Provided by Kim Severson
Categories quick, dips and spreads, side dish
Time 10m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
- Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
- Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
- Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 2 grams
Tips:
- To make the salsa extra smoky, roast the chipotles directly over an open flame or under a broiler until slightly charred.
- Remove the seeds from the chipotles before blending to reduce the heat level of the salsa.
- Use a variety of tomatoes for a more complex flavor. Roma tomatoes are a good choice because they are meaty and have a low water content.
- Add a bit of honey or agave nectar to balance out the acidity of the tomatoes.
- Serve the salsa immediately or store it in an airtight container in the refrigerator for up to 5 days.
Conclusion:
Salsa negra is a delicious and versatile condiment that can be used to add flavor to tacos, burritos, enchiladas, and other Mexican dishes. It is also a great dipping sauce for chips and vegetables. This recipe is easy to follow and produces a smoky, flavorful salsa that is sure to please everyone at your table. So next time you're looking for a new salsa to try, give this chipotle salsa negra a try. You won't be disappointed!
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