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This no-salt added salsa can be eaten raw or used in any recipe requiring salsa or picante sauce--keep it covered in the fridge up to one week.
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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Chef Deborah Schneider’s quick and versatile salsa.
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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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Chicken is marinated with chipotle peppers in adobo sauce and dark beer in this basic recipe for chipotle chicken tacos.
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In this vegetarian soup recipe, sweet summer corn is balanced with the smoky flavor of chipotle chiles.
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Want to add a spicy kick to your burgers? These Chipotle Burgers are made by mixing smoky chipotle peppers in adobo with the ground beef! Top with jack cheese and avocado for the best burger of the summer.
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This barbecue sauce has nectarines, smoky chipotles, and brown sugar, ready to be brushed on grilled ribs or chicken.
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A quick and easy, delicious salsa recipe to accompany steak and meat dishes is this bell pepper salsa, seasoned with red chile flakes, onions, and parsley, basil or arugula.
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A simple roasted tomato salsa recipe to go with tortilla chips, tacos, or most any Mexican meal.