Smoky chipotle pepper salsa

Smoky chipotle pepper salsa

Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 12 mins

Vegetarian

Vegetarian, Vegan, Low-fat, Super healthy

Method

  1. Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
  2. Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.

Per serving

55 kcalories, protein 2.0g, carbohydrate 8.0g, fat 2.0 g, saturated fat 0.0g, fibre 2.0g, sugar 7.0g, salt 0.06 g

Recipe from Good Food magazine, July 2010.

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Latest comments and suggestions

  • 25 June 2010

    DGrant rated and commented on this recipe

    4 stars

    Had this as an accompaniment with a BBQ. - really good, great flavours with a nice kick - Might remove seeds from toamatoes next time as it turned quite watery.

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  • 28 June 2010

    Thomas1 commented on this recipe

    Can anyone suggest where to buy chipotle paste ? I`ve tried my two local supermarkets and they don`t stock it.

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  • 01 July 2010

    MarkG rated and commented on this recipe

    5 stars

    Thomas1 - the one I have is part of the 'Discovery' range and I found it in Waitrose. The recipe is fab... as DGrant said you definitely need to deseed the tomatoes otherwise it does go too watery. Also I would suggest cutting everything up rather than blitzing it, otherwise you may end up with a puree if your not too careful!

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  • 04 July 2010

    Thomas1 commented on this recipe

    Thank you MarkG. I can make my pepper salsa now !

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  • 19 August 2010

    yummie commented on this recipe

    I keep seeing the word chipotle, can someone please tell me what it/they are :(((((

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  • 19 August 2010

    Ceals commented on this recipe

    Yummie - I asked a guy in a chilli farm about chipotle chillis as I hadn't seen any seeds/etc to be able to grow them. Apparently it's not a type of chilli, but at the end of the season when there are red jalapeno chillis left over and they're no longer in tip top form, they are smoked. So, they tend to be dried and brown. Hope this helps. Ceals

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  • 19 August 2010

    walneng commented on this recipe

    LOVE TO MAKE THIS PEPPER SALSA, COULD ANYONE TELL ME WHERE IN THE NORTH WEST OF ENGLAND CAN YOU BUY CHIPOLTE PASTE!! AS WE DO NOT HAVE THE LUXURY OF WAITROSE STORE!! THANKS.

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  • 24 August 2010

    Girl Flower commented on this recipe

    I got mine from a Budgens Store. Hope you have those in the North West. Good luck

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  • 01 February 2011

    Michele123 commented on this recipe

    You can order the chipotle paste directly from the Discovery website if you don't have a waitrose!

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  • 23 June 2011

    sami_23 rated and commented on this recipe

    5 stars

    Really yummy recipe which never seems to last long on the table - good job it only takes minutes to make more! Chipotle en adobo (chipotle paste) can also be found on-line on Mex Grocer website - they also stock a wide range of other mexican food goodies too. Also really great to use to make nachos with tortilla chips and cheese.

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  • 29 July 2011

    Tinahealthysupplies commented on this recipe

    We are big fans of Chipotle here in the office. We have a lovely Chipotle chilli sauce http://www.healthysupplies.co.uk/cholula-chipotle-hot-sauce.html But this salsa looks just as delicious!

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  • 25 August 2011

    Matt Bottomley rated and commented on this recipe

    5 stars

    Very good, reminds me of the Red Pepper Dip you can get at Nandos as a starter - but with a bit more of a kick. Took me a while to find the paste though, but worth the wait.

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  • 20 February 2012

    absco rated this recipe

    4 stars

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  • 17 May 2012

    weeann commented on this recipe

    hello.how long would this keep if covered in the fridge?

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  • 21 May 2012

    McKCooks rated and commented on this recipe

    5 stars

    I like a few of you fellow foodies have found it dificult to get my hands on the Chipotle paste, but I do have an alternitive way to get something similar to the taste. I bye the long red chillys you can get your hands on in most suppermarkets. simply roast these off with the red peppers and tomatoes, then skin them if you wish but i leave the seeds in for the "heat" kick. Hope this helps.

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  • 02 April 2013

    Fridays cook rated this recipe

    5 stars

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  • 28 April 2013

    Madwumin rated and commented on this recipe

    5 stars

    Beautiful! I only made this to mix 2 spoons worth through a mexican burger I was making - we demolished the leftovers with some plain crisps - it was soooooo tasty! Didnt have lime juice or coriander so used lemon juice and basil. Delish! Excellent! Making again next weekend with a platter of nibbles to scoop it up with! Hubby loved it and asked me to make it again today! Will never buy shop bought salsa again!

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  • 28 April 2013

    Madwumin commented on this recipe

    For those asking - I always get my chipotle paste from Tesco :)

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 12 mins

Vegetarian

Vegetarian, Vegan, Low-fat, Super healthy

Ingredients

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Per serving

55 kcalories, protein 2.0g, carbohydrate 8.0g, fat 2.0 g, saturated fat 0.0g, fibre 2.0g, sugar 7.0g, salt 0.06 g

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