Best 6 Griddled Tomato Chipotle Salsa Recipes

COPYCAT CHIPOTLE FRESH TOMATO SALSA

Steps:

• In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
• Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
• Serve with tortilla chips.

CHIPOTLE TOMATO SALSA (COPYCAT)

Steps:

• In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.

RED-RIBBON ROASTED SALSA

Steps:

• Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
• Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
• Refrigerate until flavors have blended, at least 2 hours to overnight.

GRILLED TOMATO SALSA

Steps:

• Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
• Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

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.

GRIDDLED TOMATO-CHIPOTLE SALSA

Steps:

• Place a large cast-iron skillet over high heat for about 3 minutes, or until smoking. Add the tomatoes to the skillet and char on both sides until black and somewhat soft, about 8 to 10 minutes. Remove from the skillet and set aside. Reduce the heat to medium, and after two minutes, pour the olive oil into the skillet. Immediately add the onions, jalapeños, and garlic and sauté for about 3 minutes, stirring occasionally, until the vegetables are soft. Transfer the onion mixture to a food processor with the griddled tomatoes. Process until all the ingredients are well blended. Transfer to a mixing bowl, add the chile puree, cilantro, lime juice, and salt, and stir well to combine. Serve at room temperature. Keeps for up to 1 week, refrigerated.