The Art of Making a Killer Salsa: A Chipotle-Inspired Recipe

You can do it, put your ass into it! That's how we're starting this recipe for a killer salsa that's inspired by our favorite fast food chain, Chipotle. As we take the first step, we need to acknowledge that making a great salsa is all about balance and harmony. We want a mix of flavors that will tantalize our taste buds and leave us wanting more.

We begin by preheating the oven to 400°F (200°C), where our star ingredients - the roasted pablano peppers and corn on the cob - will take center stage. The key is to get those peels nice and charred, while keeping the inside flesh tender and juicy. To achieve this, we'll turn them a few times throughout the roasting process, maybe every 5 minutes, until they're nicely browned on all sides. This is where the magic happens, folks!

As our pablano peppers and corn roast to perfection, it's time to prep the rest of our ingredients. Mike, my trusty sidekick, starts by chopping up some fresh jalapenos. Now, I know what you're thinking - why jalapenos? Well, as we all know, Chipotle loves their jalapenos for a bit of spice and flavor. But, let's be real, sometimes even the most seasoned salsa enthusiasts need to take a step back from the heat. That's where Mike comes in, rough-chopping those jalapenos with ease, avoiding any extra heat by cutting around the seeds and flesh.

Next up, we have the corn - fresh, chunky, and utterly divine. Mike takes the cob off, and I mean literally - he's not afraid to get his hands dirty! By finding where the inner kernels meet the outer skin, he expertly extracts each piece, leaving us with a beautiful, chunky salsa that's all about texture and flavor. You know what they say: "a good salsa is like a great woman - it's all about the little things."

Now, let's talk about peppers. Pablano peppers are where it's at for Chipotle fans who want a bit of earthiness without the intense heat of some other varieties. Jalapenos add that extra kick we crave, but with Mike's expert chopping skills, we can minimize the heat factor if needed. The key is to taste as you go and adjust accordingly.

With our ingredients prepped and roasted, it's time to bring everything together. We chop up those beautiful pablano peppers into rough chunks, add in some chopped cilantro (I love cilantro, but Mike's not a fan - we'll get to that later!), and mix in the freshly squeezed juice of half a lime.

The final touches are where things really come alive. A pinch of salt and pepper will enhance the flavors, while the squeeze of fresh lime juice will tie everything together. This salsa is like a symphony of flavors on your taste buds - it's all about balance and harmony. The smoky heat from the pablano peppers, the crunch of fresh cilantro, and the tanginess of lime come together in perfect unison.

The result? A salsa that's so good, you'll want to lick the bowl clean (but don't do that - we need some leftovers for later!). This is our own Chipotle-inspired recipe, folks, one that will take your fast food game to the next level. And remember, as Mike would say, "It's not about the salsa - it's about making a killer ass of yourself in the kitchen!"

"WEBVTTKind: captionsLanguage: enhello people we are back at it with another Chipotle recipe and it's my favorite salsa they have it's the roasted corn and Pano salsa really simple to make really fresh it's got a little bit of sweetness little bit of spiciness it's little bit of tastiness a couple of taste in around all you're going to do is take some corn the cob and some pablanos spray them with a little bit of veggy or canola oil pop them around in there hit them with a little bit of salt and then throw those into a really hot oven 450 500° and roast them off for about 15 minutes until they're nice and brown do it you can do it put your ass into it you can do it put your Chipotle is through it don't do it when your corn and pablano are roasting in the oven just turn them a few times throughout maybe every 5 minutes you want them to Brown on all sides while that's roasting off we're actually going to cut up some fresh ingredients so we're going to do a little bit of cook little bit of fresh what do you got for me Mike start off with some jalapenos and this is actually in the Chipotle recipe they use the pablanos for a little bit of earthiness and then they use some jalapenos for more spice and brothers green were all about the Earth the Green Field the Earth so just give those a rough chop get you a bowl there's really nothing nothing better than a nice chunky salsa that's why I like this one the most Mike likes his salsa like he likes his women that is not true chunky notice how Mike he actually chopped around the jalapeno this is kind of a cool way to avoid the extra heat to avoid the seeds to avoid the flesh where all the all that I love the flavor of peppers but sometimes I just can't handle the heat you know ity excuse you're got some corn in my throat you're still going to get plenty of heat with just the outer skin but you're not going to be freaking coughing and dying some cilantro chop that up same deal rough chop where did you get that knife from did you kill a zebra for that thing I killed a zebra I stuck it in the printer and scanned it right on is that why we've been eating so many zebra steaks recently and throw that in then we're just going to wait for the finished Banos and corn to roast and then we'll be back oh my God I think I hear it it's done it's done it's coming that's it h h h ready to go so if you can see these puppies look at that this is what we're going for we've charred the outside skin of the pablano and we've got a nice little Char on the corn as well look at this right here the skin is just peeling right off of there and this stuff not that tasty the outer skin but the inside flesh oh God it's all roasty and delicious so just get off as much as possible and what Mike's doing that I can just take the corn exactly team cut you know when you're cutting it off the cob you just kind of want to find where the inside is and just cut along that and then all the beautiful kernels just fall off the bone basically rocket science one thing about Banos is that they're the least hot pepper out of the really spicy ones so you've got you know jalapeno Serrano habanero and the Pano is like the first in line for least spicy or biggest but sometimes every once in a while a badass poano sneaks in there and will just blow your mind off so just be careful taste it first you'll know if you taste a little piece if it's going to be a hot pablano or not but I've had a few I've near killed people with the spiciness but just give it a rough chop it's going to chop real easy let's taste these to make sure Smokey a little bit of heat it's like you taste the heat but it's not spicy now this is my kind of salsa right here look at that nice and chunky delicious you sometimes salsa is like an afterthought it's all pureed up it's liquidy doesn't have much flavor it's just kind of there but make a Salsa Fresh like this your friends will be like taking their clothes they'll doing kinds of crazy stuff just to get closer to you last step we're going to take some fresh lime about a half a lime you know you know what let's just do it fully it's going to really just kind of kick it up a notch fresh blast yeah em got bam a little bit of salt and a little bit of pepper and then mix and look it's so pretty looking you see all the Char marks in the corn we got a chip I don't even need this is too fresh Mike and I love cilantro so sometimes times we get you know we like to keep it big but if you don't like that much or if you want it to be you know smaller you can definitely chop it up more but this kind of salsa is going to take your full salsa experience that's the perfect salsa in my book never actually tried this one before the Chipotle version but that is good it's got everything it's so balanced it's spicy it's sweet from the corn Chipotle thank you for these recipes you're killing it right nowhello people we are back at it with another Chipotle recipe and it's my favorite salsa they have it's the roasted corn and Pano salsa really simple to make really fresh it's got a little bit of sweetness little bit of spiciness it's little bit of tastiness a couple of taste in around all you're going to do is take some corn the cob and some pablanos spray them with a little bit of veggy or canola oil pop them around in there hit them with a little bit of salt and then throw those into a really hot oven 450 500° and roast them off for about 15 minutes until they're nice and brown do it you can do it put your ass into it you can do it put your Chipotle is through it don't do it when your corn and pablano are roasting in the oven just turn them a few times throughout maybe every 5 minutes you want them to Brown on all sides while that's roasting off we're actually going to cut up some fresh ingredients so we're going to do a little bit of cook little bit of fresh what do you got for me Mike start off with some jalapenos and this is actually in the Chipotle recipe they use the pablanos for a little bit of earthiness and then they use some jalapenos for more spice and brothers green were all about the Earth the Green Field the Earth so just give those a rough chop get you a bowl there's really nothing nothing better than a nice chunky salsa that's why I like this one the most Mike likes his salsa like he likes his women that is not true chunky notice how Mike he actually chopped around the jalapeno this is kind of a cool way to avoid the extra heat to avoid the seeds to avoid the flesh where all the all that I love the flavor of peppers but sometimes I just can't handle the heat you know ity excuse you're got some corn in my throat you're still going to get plenty of heat with just the outer skin but you're not going to be freaking coughing and dying some cilantro chop that up same deal rough chop where did you get that knife from did you kill a zebra for that thing I killed a zebra I stuck it in the printer and scanned it right on is that why we've been eating so many zebra steaks recently and throw that in then we're just going to wait for the finished Banos and corn to roast and then we'll be back oh my God I think I hear it it's done it's done it's coming that's it h h h ready to go so if you can see these puppies look at that this is what we're going for we've charred the outside skin of the pablano and we've got a nice little Char on the corn as well look at this right here the skin is just peeling right off of there and this stuff not that tasty the outer skin but the inside flesh oh God it's all roasty and delicious so just get off as much as possible and what Mike's doing that I can just take the corn exactly team cut you know when you're cutting it off the cob you just kind of want to find where the inside is and just cut along that and then all the beautiful kernels just fall off the bone basically rocket science one thing about Banos is that they're the least hot pepper out of the really spicy ones so you've got you know jalapeno Serrano habanero and the Pano is like the first in line for least spicy or biggest but sometimes every once in a while a badass poano sneaks in there and will just blow your mind off so just be careful taste it first you'll know if you taste a little piece if it's going to be a hot pablano or not but I've had a few I've near killed people with the spiciness but just give it a rough chop it's going to chop real easy let's taste these to make sure Smokey a little bit of heat it's like you taste the heat but it's not spicy now this is my kind of salsa right here look at that nice and chunky delicious you sometimes salsa is like an afterthought it's all pureed up it's liquidy doesn't have much flavor it's just kind of there but make a Salsa Fresh like this your friends will be like taking their clothes they'll doing kinds of crazy stuff just to get closer to you last step we're going to take some fresh lime about a half a lime you know you know what let's just do it fully it's going to really just kind of kick it up a notch fresh blast yeah em got bam a little bit of salt and a little bit of pepper and then mix and look it's so pretty looking you see all the Char marks in the corn we got a chip I don't even need this is too fresh Mike and I love cilantro so sometimes times we get you know we like to keep it big but if you don't like that much or if you want it to be you know smaller you can definitely chop it up more but this kind of salsa is going to take your full salsa experience that's the perfect salsa in my book never actually tried this one before the Chipotle version but that is good it's got everything it's so balanced it's spicy it's sweet from the corn Chipotle thank you for these recipes you're killing it right now\n"