Rowdie Chipotle Salsa

"Created for ZWT5 by the Rail Riding Rowdies for the Mexican Salsa Challenge! Sweet fruit combines surprisingly well with the spicy chipotle chiles! Each item represents one of us!! Tomatoes - Chef PotPie, cuz she's Tangy * Onions - slimPA, he's the only weed in this garden * Garlic - Brooke, adding a little kic * Chili in Adobo - Boo Chef in W TX, she's in a smoky haze and can't see what's going on! * lime juice - mulligan, leftover from tequila shots because she's such a lush * Peaches - realbirdlady, a cool weather fruit * Mongoes - Heidi in Seattle, because it ryhmes with tango and she's always wanted to * Cilantro - NWGal, A little bit of her is often enough for most people * Midori - AuntSana, because it marries so well * Avocado - Midwest Maven, because its creamy and cool and the green matches her eyes"
 
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photo by KateL photo by KateL
photo by KateL
photo by Kim127 photo by Kim127
photo by CraftScout photo by CraftScout
Ready In:
20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Combine ingredients through sea salt and refrigerate until ready to serve to allow flavors to mingle. I used a food processor to combine everything so that it gets diced fairly small.
  • Remove salsa from refrigerator, add diced avocado and midori, if using. Serve!
  • Keeps very well in the fridge for at least 24 hours.

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Reviews

  1. 6/05/09: A surprisingly spicy salsa, even with all the fruit. Tried this with and without the Midori melon liqueur, but preferred it without. I used about 1 1/2 chipotle chilies in adobe (1 small and 1 large). Used 1/2 large mango and 1 whole small peach. Per DH, this salsa requires a beer on the side. Luckily I picked a ripe mango, or I would have had another ugly fight with this fruit; the hassle of trying to neatly slice mangoes makes this recipe challenging to me, and will limit how often I make this. I enjoyed the avocado, although I wonder how well my leftovers will keep. Garnished with lime slices -- I'm "Slice of Lime Babe" of the Bodacious Brickhouse Babes here for ZWT5's Mexican Salsa Challenge.<br/>4/14/2002: successfully used frozen mangos and peaches and canned tomatoes, using the following conversion rates: <br/>1 medium tomato = 123 g, 1 cup chopped = 180 g<br/>1 medium peach = 150 g, 1 cup slices = 154 g<br/>1 mango without refuse = 336 grams, 1 cup = 165 grams
     
  2. Well I finally got around to making the salsa that I contributed to for ZWT5. I thought it was quite good. I could not find mango anywhere so I just stuck with the peaches and I left out the liquer since I don't keep alcohol in the house. Used red onion and I liked that element a lot.
     
  3. For ZWT 5, the Dining Daredevils. This salsa was unbelievable with the mango, peach, and avocado. I used whole mago and peach, which I thought was really nice. I can't say enough about how good this is.
     
  4. Loved the addition of the chipotle here(only used 1), it set off the fruit nicely. I think I would skip the Midori next time or maybe add it sooner to let it mellow. The peach and mango were great!! As a personal preference, I will leave out the avacado also, I like avacado but am learning I don't care for it in the salsas. Leave it for the guac! Gracias Rail Riding Rowdies for a wonderful salsa recipe!! We served it with with corn tortilla chips. Made for Las Mistico Magicos Sirenas - ZWT5.
     
  5. Mmmmm, I love spicy fruity salsas, and mango salsas are becoming one of my favorites! I accidentally made this a little spicier than intended by adding a minced fresh jalapeno, which made this salsa too rowdy for the kids to enjoy, but just right for the adults! The avocado was nice, but I didn't really notice the liqueur in this finished product at all. Not even after being in the fridge overnight. Thank you for posting, Rowdies! Made for ZWT5, for the Groovy GastroGnomes.
     
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