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Red Chile Chipolte Salsa (Cooked)

Red Chile Chipolte Salsa (Cooked recipe image
This vibrant Red Chile Chipotle Salsa offers a sophisticated twist on traditional Mexican condiments. By cooking the chipotle chiles with fresh tomatoes, onions, and bell peppers, you unlock a deep, smoky flavor profile that is both rich and bright. The gentle saut&# 195;©ing process softens the vegetables, creating a harmonious blend of textures that is chunky yet smooth. This versatile salsa is an excellent accompaniment to grilled meats, fish tacos, or simply served with warm tortilla chips. It balances heat with acidity, making it a crowd-pleaser for dinner parties or casual weeknight meals. Easy to prepare with pantry staples, this recipe delivers restaurant-quality results in your own kitchen.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 66.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Red Chile Chipotle Salsa offers a sophisticated twist on traditional Mexican condiments. By cooking the chipotle chiles with fresh tomatoes, onions, and bell peppers, you unlock a deep, smoky flavor profile that is both rich and bright. The gentle saut&# 195;©ing process softens the vegetables, creating a harmonious blend of textures that is chunky yet smooth. This versatile salsa is an excellent accompaniment to grilled meats, fish tacos, or simply served with warm tortilla chips. It balances heat with acidity, making it a crowd-pleaser for dinner parties or casual weeknight meals. Easy to prepare with pantry staples, this recipe delivers restaurant-quality results in your own kitchen.
Ingredients
  • 4 Chipotle Chiles
  • 1 cup Boiling water
  • 1 tablespoon Oil
  • 3/4 cup Diced onion
  • 3/4 cup Bell pepper
  • 2 cups Fresh tomato, peeled, diced
  • 1/2 teaspoon Oregano
Directions
  1. 1
    Place the chipotle chiles in a heatproof bowl and cover with boiling water. Let soak for 30 minutes to soften.
  2. 2
    Drain the chiles, reserving the soaking liquid. Remove stems and seeds, then coarsely chop the chiles.
  3. 3
    Heat oil in a non-aluminum saucepan over medium heat.
  4. 4
    Add diced onion and bell pepper to the pan. Sauté for 1-2 minutes until the onion is slightly tender.
  5. 5
    Add the chopped chipotle chiles to the pan and stir to combine.
  6. 6
    Pour in the reserved chile soaking liquid, diced tomatoes, and oregano.
  7. 7
    Remove the saucepan from heat immediately.
  8. 8
    Transfer the mixture to a blender. Process briefly until ingredients are well mixed but still chunky.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 66.8kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 7.8g3%
Dietary Fiber 2.2g9%
Sugars 3.8g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container in the refrigerator for up to 5 days. The flavors will deepen as it sits.

Variations: For a milder salsa, remove more seeds from the chipotle chiles or reduce the quantity to 2 chiles.

Serving Suggestion: This salsa is excellent for BBQ, grilled meats, or mixed with sour cream or Greek yogurt to create a creamy dip.

Tip: Use a non-aluminum pan to prevent any metallic reaction with the acidic tomatoes and chiles.

Keywords: chipotle, salsa, mexican, smoky, spicy, tomato, onion, bell pepper, oregano, cooked salsa, dip, taco topping, vegan, blender, grilling, bbq, homemade, easy, chili, vegetable
Read it online: https://www.chefs-mate.com/recipe/red-chile-chipolte-salsa-cooked-2/