Best 6 Chipotle Salsa Taco Sauce Recipes

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Welcome to the world of bold and flavorful chipotle salsa taco sauce! This spicy condiment is a versatile addition to your culinary repertoire, whether you're a seasoned chef or a home cook looking to elevate your tacos to the next level. Let's embark on a journey to discover the best chipotle salsa taco sauce recipe, promising to tantalize your taste buds and leave you craving more with every bite.

Let's cook with our recipes!

BAJA FISH TACOS WITH CHIPOTLE AIOLI ROJO SALSA



Baja Fish Tacos with Chipotle Aioli Rojo Salsa image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 30

3 cups finely sliced green cabbage
1 cup finely sliced red cabbage
Kosher salt
2 tablespoons torn fresh cilantro leaves
1 lime
3/4 cup mayonnaise
1 tablespoon pureed chipotle in adobo
1 teaspoon dark agave syrup
1 pound boneless, skinless halibut fillets
1/4 cup cornstarch
1 teaspoon chili powder
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 1/2 cups lager beer, chilled
2 quarts canola oil
Twelve 5-inch fresh corn tortillas
1/4 cup grated Parmesan
1 cup Rojo Salsa, recipe follows
Fresh Tortilla Chips, recipe follows
2 dried ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
4 quartered Roma tomatoes, stemmed
3 cloves garlic, peeled
1 jalapeno, seeded and stemmed
1 medium sweet onion, sliced
Kosher salt
Kosher salt
Canola oil, for frying
24 thick, good-quality corn tortillas

Steps:

  • For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
  • For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
  • For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
  • Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
  • Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
  • To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
  • To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
  • Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
  • Preheat the broiler.
  • Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
  • Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
  • Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
  • Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.

CHIPOTLE TILAPIA TACOS WITH MANGO-CILANTRO SALSA



Chipotle Tilapia Tacos with Mango-Cilantro Salsa image

Chipotle Fish Tacos are made with a mango-cilantro salsa, and chipotle aioli sauce is served with garlic spiked black beans and Spanish rice. I have run this special in the last restaurant I worked at as a daily special. It always sold out! I hope that you will try this recipe, it is a hit if you enjoy fish tacos!

Provided by Chef Shelley Pogue

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 21

3 tablespoons chipotle chile powder
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon cracked black pepper
1 pound tilapia fillets, cut in half lengthwise
¼ cup canola oil
1 mango - peeled, seeded and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
1 clove garlic, minced
1 bunch cilantro, chopped
1 tablespoon lime juice
1 tablespoon pureed chipotle peppers in adobo sauce
1 clove garlic, minced
¼ cup mayonnaise
2 (15 ounce) cans black beans, rinsed and drained
2 cloves garlic, minced
1 pinch salt
3 cups hot cooked Spanish rice
8 (6 inch) whole wheat tortillas
1 (8.5 ounce) package coleslaw mix

Steps:

  • Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
  • Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
  • To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

Nutrition Facts : Calories 755.8 calories, Carbohydrate 94.7 g, Cholesterol 52.1 mg, Fat 32.2 g, Fiber 9.9 g, Protein 35.3 g, SaturatedFat 3.9 g, Sodium 2500.9 mg, Sugar 9.1 g

ANCHO-CHIPOTLE SALSA



Ancho-Chipotle Salsa image

A wonderful salsa that uses chipotle and ancho. It adds depth to the overall flavor without overpowering the salsa, making it the perfect snacking salsa as well as a great addition to mexican dishes.

Provided by SEVIC

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 ½ tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
¾ teaspoon salt
¼ teaspoon white sugar, or to taste
¼ teaspoon ground cumin

Steps:

  • Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

Nutrition Facts : Calories 14.2 calories, Carbohydrate 3.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 299.2 mg, Sugar 1.6 g

CHIPOTLE SALSA (TACO SAUCE)



Chipotle Salsa (Taco Sauce) image

Great on vegetarian black bean and corn tacos!!! I was making a recipe calling for salsa only to find NONE in the house. That being said, I combined a few different salsa recipes based upon what was in my pantry and came up with this. It totally fit the bill for us!

Provided by januarybride

Categories     Sauces

Time 5m

Yield 1 3/4 cups, 6-8 serving(s)

Number Of Ingredients 7

1 (14 1/2 ounce) can diced tomatoes
1 chipotle chile in adobo, from the can (may add 2 if you like it more spicy)
1 teaspoon adobo sauce (from the canned peppers)
1 teaspoon oregano
1/2 lime, juice of
2 tablespoons finely minced onions (I used shallots)
salt

Steps:

  • Throw all the ingredients in a blender or food processor and turn on for about 30 seconds until you reach your desired thickness.

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA



Chipotle chicken tacos with pineapple salsa image

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 13

500g skinless boneless chicken thighs
1 tbsp vegetable oil
1 medium onion , chopped
2 tsp sweet smoked paprika
2 tsp ground cumin
2 tbsp cider vinegar
1 tbsp chipotle paste
200ml passata
2 tbsp soft brown sugar
½ small pineapple , cored, peeled and chopped
½ small pack coriander , chopped
corn or flour tortillas
hot sauce (I like Tabasco Chipotle), to serve

Steps:

  • In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
  • Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
  • In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

Nutrition Facts : Calories 392 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

CHIPOTLE TACO SAUCE



Chipotle Taco Sauce image

Good and spicy and earthy. I Googled "Berryhill" and this popped up. Spicy as written, but could be made more mild if desired. We used this for fish and chicken tacos.

Provided by didyb

Categories     Sauces

Time 4h5m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 7

12 ounces Greek yogurt, plain
1/2 cup mayonnaise
1/4 cup lime juice
1 chipotle chile in adobo
1 tablespoon adobo sauce
1 teaspoon garlic, minced
1 teaspoon chili powder

Steps:

  • Put all ingredients in a blender.
  • Pureee until smooth.
  • Let sit in fridge for 4 hours.
  • Enjoy.

Nutrition Facts : Calories 40.4, Fat 3.3, SaturatedFat 0.5, Cholesterol 2.5, Sodium 73.5, Carbohydrate 3, Fiber 0.1, Sugar 0.7, Protein 0.1

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • Roast the tomatoes before blending them to enhance their sweetness and smokiness.
  • Add a variety of chili peppers to taste, depending on your desired heat level.
  • Use a combination of fresh and dried herbs for a complex flavor profile.
  • Don't be afraid to experiment with different ingredients to create your own unique salsa.

Conclusion:

Chipotle salsa is a versatile and flavorful sauce that can be used in a variety of dishes. It is a delicious addition to tacos, burritos, quesadillas, and enchiladas. It can also be used as a dipping sauce for chips or vegetables. No matter how you choose to use it, chipotle salsa is sure to add a zesty kick to your meals.

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