ROASTED SALSA
The charred tomatoes and peppers add a nice flavor to this salsa.
Provided by ChrisP
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h5m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g
CLASSIC ROASTED SALSA
Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
- Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
- Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
- Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.
Nutrition Facts : Calories 9 g, Fiber 1 g
QUICK-ROASTED SALSA
Provided by Ree Drummond : Food Network
Categories condiment
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
- Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
WONDERFUL SALSA
This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).
Provided by Jazze22
Categories Sauces
Time 1h15m
Yield 3 quarts, 96 serving(s)
Number Of Ingredients 12
Steps:
- Mix all together and bring to a slow boil for 10 minute.
- Seal in jars and cook in hot water bath for 10 minute.
- This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
- Yields 3-6 quarts or pints.
Nutrition Facts : Calories 12.5, Fat 0.1, Sodium 200.1, Carbohydrate 2.9, Fiber 0.6, Sugar 2, Protein 0.4
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
AUTHENTIC MEXICAN SALSA
This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve
Provided by saddlingup_nicole
Categories Mexican
Time 15m
Yield 3 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Take the stems off the peppers and throw away the stems.
- Place the peppers and seeds in the bender. Blend well.
- Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
- I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
- If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
- Refridgerate for at least 1 hour before serving.
TRADITIONAL SALSA
Why buy bottled salsa when you can make a more flavorful variety at home with not a lot of effort? You may want to double the recipe because it's sure to be a hit!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
More about "classic roasted salsa recipes"
FIRE ROASTED SALSA RECIPE - HOW TO MAKE ROASTED SALSA
From honest-food.net
5/5 (13)Category Condiment, SauceCuisine MexicanCalories 13 per serving
- If you are grilling, get your grates hot and scrape them clean. Place your onions and tomatoes cut side down on the grill. Place the chiles and garlic cloves on the grill, too. If you are broiling, arrange everything on a baking sheet, cut side up.
- Let the onions and tomatoes grill a solid 5 minutes before trying to move them. You want significant blackening. Turn the garlic cloves as the peel blackens, and rotate the chiles so their skins blacken. Remove the garlic when several sides of the cloves have some char, when the skins of the chiles are well blackened, when both cut sides of the onion quarters are charred, and when the cut face of the tomatoes are well blackened. You will want to use a thin metal spatula to do this. If you are broiling, simply wait until you get good char on most of the vegetables.
- Put the chiles into a plastic bag to steam. Chop the onion roughly. Peel the garlic and if the cloves are large, chop into a few pieces. Remove the skins from the tomatoes. After 10 minutes or so, peel the chiles with the back of a butter knife, then open them up and scrape away their seeds. Chop them roughly.
- If you are grinding your salsa in a molcajete, add the salt, oregano and garlic and pound to a paste. Add the onion bit by bit, grinding and pounding all the way. Next comes the chiles, then the tomatoes. Finally, grind in the chopped herbs into the salsa. If you are not using a molcajete, simply put everything into a food processor and blitz it a few times. You want this salsa to have some texture. Add salt if you need it, and you are good to go.
CLASSIC ROASTED TOMATO SALSA - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
5/5 (1)Total Time 15 minsEstimated Reading Time 3 mins
- Place tomatoes, onion, chilis, and garlic cloves in a single layer onto the prepared baking sheet. Drizzle with olive oil and a pinch of salt and pepper.
- Bake in oven for 10-12 minutes until softened. Broil for 2 minutes until charred. Remove from oven and let cool.
RESTAURANT STYLE SALSA RECIPE | RECIPETIN EATS
From recipetineats.com
WORLD'S BEST OVEN ROASTED SALSA - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
RESTAURANT-STYLE SALSA RECIPE - ONCE UPON A CHEF
From onceuponachef.com
BEST DAMN ROASTED SALSA - KIM'S CRAVINGS
From kimscravings.com
AUTHENTIC SALSA VERDE RECIPE [STEP-BY-STEP]
From mexicanfoodjournal.com
CLASSIC SALSA WITH ROASTED CORN RECIPE - CENTERCUTCOOK
From centercutcook.com
THE BEST SALSA RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
SALSA MEXICANA [SALSA DE MESA] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
BEST RED SALSA RECIPE (READY IN 10 MINUTES) - COOKIE …
From cookieandkate.com
SALSA ROJA | MEXICAN PLEASE
From mexicanplease.com
EASY HOMEMADE SALSA RECIPE - HOW TO MAKE SALSA
From delish.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BEST EVER ROASTED SALSA - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
7 HOMEMADE SALSA RECIPES - CHATELAINE
From chatelaine.com
ROASTED TOMATO SALSA | CLASSIC BAKES
From classicbakes.com
21 OF OUR ALL-TIME FAVORITE SALSA RECIPES | FOODAL
From foodal.com
CLASSIC ROASTED SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST OVEN ROASTED SALSA RECIPE! | WELLNESS FOR WOMANHOOD
From wellnessforwomanhood.com
OVEN ROASTED SALSA - EVERY LAST BITE
From everylastbite.com
HOMEMADE OVEN-ROASTED RESTAURANT STYLE SALSA ((THIS ... - FOOD …
From foodforayear.com
CLASSIC ROASTED TOMATO SALSA – OMG'S DFW FOOD
From omgsdfwfood.com
ROASTED TOMATO SALSA RECIPE (RESTAURANT-STYLE) - EVOLVING TABLE
From evolvingtable.com
CLASSIC FIRE ROASTED SALSA + VIDEO - KEVIN IS COOKING
From keviniscooking.com
THE BEST-EVER, ONLY-RECIPE-YOU'LL-EVER-NEED: TOMATO SALSA
From kitchenstories.com
BEST HOMEMADE SALSA RECIPE - HOW TO MAKE CLASSIC SALSA
From delish.com
CLASSIC ROASTED SALSA – NATURE KNOWS
From natureknows.ca
ROASTED TOMATO SALSA RECIPE - BOB CHAMBERS | FOOD & WINE
From foodandwine.com
BEST SALSA RECIPE (EASY RESTAURANT-STYLE) - DOWNSHIFTOLOGY
From downshiftology.com
RESTAURANT STYLE FIRE ROASTED SALSA | LITTLE SPICE JAR
From littlespicejar.com
CLASSIC ROASTED SALSA - MEALPLANNERPRO.COM
From mealplannerpro.com
70 RECIPES WITH SALSA TO EAT FOR BREAKFAST AND DINNER | TASTE OF HOME
From tasteofhome.com
CLASSIC ROASTED SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
SALSA RECIPE - THE MOST FLAVORFUL RESTAURANT STYLE SALSA!
From willcookforsmiles.com
CLASSIC ROASTED SALSA RECIPE - PINTEREST
From pinterest.com
ROASTED-TOMATO SALSA RECIPE - SERIOUS EATS
From seriouseats.com
BEST HOMEMADE SALSA EVER! - KIM'S CRAVINGS
From kimscravings.com
CLASSIC SALSA – TUPPERWARE US
From tupperware.com
You'll also love