FIRE-ROASTED CHERRY TOMATO SALSA
This gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor and provides just the right touch of smoky goodness. I'm sure your friends are more than happy with the jarred stuff, but once in a while it's nice to see if they're paying attention.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
- Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
- Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
- Remove garlic from skins; discard skins.
- Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.
Nutrition Facts : Calories 16.1 calories, Carbohydrate 2.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 12.5 mg, Sugar 0.4 g
FIRE-ROASTED SALSA
Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. -Missy Kampling, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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
FIRE ROASTED TOMATO BLENDER SALSA
Using canned fire-roasted tomatoes in this one-bowl salsa adds a hint of char -- without turning on your oven.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In this order, put the cilantro, tomatoes, garlic, jalapeno, onion, lime juice and 1 1/2 teaspoons salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.
FIRE ROASTED TOMATO SALSA
Grilling the tomatoes, green chilies and jalapenos gives this salsa an outdoors flavor to match the flavor of my Marinated Grilled Beef Fajitas, recipe #30388 or just served with some crisp tortilla chips. Add more green chilies and jalapenos if desired for a hotter taste.
Provided by Karen From Colorado
Categories Peppers
Time 23m
Yield 3 Cups
Number Of Ingredients 11
Steps:
- In a large bowl, toss tomatoes with oil, salt and pepper.
- Cut the top off the garlic head and brush with olive oil; wrap in foil.
- Lightly oil grill rack.
- Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally.
- Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
- Remove skin, stems, and seeds from the peppers; discard.
- Finely chop the peppers.
- Chop the tomatoes, onion and garlic.
- Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
- If not serving right away, cover and refrigerate up to 3 hours.
Nutrition Facts : Calories 187, Fat 9.8, SaturatedFat 1.4, Sodium 990.8, Carbohydrate 24.4, Fiber 4.9, Sugar 10.4, Protein 4.7
More about "fireroastedsalsa recipes"
FIRE ROASTED SALSA RECIPE - HOW TO MAKE ROASTED SALSA ...
From honest-food.net
5/5 (11)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.
FIRE ROASTED SALSA - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
4.9/5 (8)Total Time 5 minsCategory Dip, SauceCalories 25 per serving
- Add all ingredients to a blender or food processor and pulse until you reach desired consistency.
HOMEMADE FIRE ROASTED SALSA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 30 minsCategory SidesCalories 12 per serving
- If you have an electric stovetop, heat a grill pan over medium-high heat. Lightly slick the pan with oil. Grill the tomatoes and onion, using tongs to turn them frequently, until lightly blackened all over, about 20 minutes. If you have a grill, heat it over medium-high heat. Lightly slick the grill rack with oil. Grill the tomatoes and onion, using tongs to turn them frequently, until lightly blackened all over, about 20 minutes. If you have a gas stovetop, crank a burner on medium-high heat. Use tongs to hold the tomatoes and onion just above the flame, turning them frequently, until lightly blackened all over.
- Transfer the tomatoes and onion to a food processor along with the garlic, chipotles and adobo sauce, cilantro, lime juice, and salt and pepper to taste. Pulse until you have a slightly chunky salsa of your desired consistency. Devour immediately or cover and refrigerate for up to a couple days. The flavors will meld a little if refrigerated. Serve liberally atop your favorite Mexican fare.
FIRE-ROASTED SALSA RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Summer Dip RecipesCalories 10 per servingTotal Time 20 mins
- Grill tomatoes and jalapeño, turning frequently, until charred, 10 minutes for the tomatoes, about 5 minutes for the jalapeno. (To broil, place on a baking sheet and broil about 4 inches from the heat, turning once or twice, until charred, 8 to 10 minutes total.)
- When cool enough to handle, core the tomatoes and remove the stem from the jalapeño. Place in a food processor along with garlic; pulse to form a chunky mixture. Season with salt to taste.
- Canned-Tomato Variation: No fresh tomatoes? Drain two 14-ounce cans of fire-roasted tomatoes. Roast jalapeño in a small dry skillet over medium heat, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Pulse the drained tomatoes, jalapeño and garlic in a food processor until chunky.
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5/5 (11)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Evenly spread the jalapeno halves, garlic cloves, and diced onion onto the baking sheet. Drizzle with the olive oil, and sprinkle with sea salt. Roast the mixture until the veggies begin to soften and brown, about 15 minutes.
- Remove the pan from the oven, and let cool for 15 minutes or so until it’s cool enough to handle. Then add the roasted veggies to a blender along with the liquid from the tomatoes (reserving the whole tomatoes until the 2nd blending), cumin, lime juice, and cilantro. Blend until the mixture is the consistency you desire. We like a slightly chunky salsa, so I always leave good sized pieces in the first blending.
- Once you have the consistency you like, add the reserved whole tomatoes, and blend again until your desired texture is reached.
FIRE ROASTED SALSA - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (1)Total Time 10 minsCategory Sauce / CondimentCalories 8 per serving
- Add all ingredients to a blender or food processor and pulse until all ingredients come together and pureed.
- Serve immediately or, for best flavor cover and chill for 1-2 hours or longer. Store chilled in airtight container.
EASY TO MAKE FIRE ROASTED SALSA - MIA'S CUCINA
From miascucina.com
Cuisine MexicanCategory Condiment/Side DishServings 2Total Time 30 mins
- Prepare white onion by removing outer skin. Cut two large slices about 1 inch thick (at least as wide as your thumb).
FIRE ROASTED SALSA - GRILLED SALSA RECIPE - BEYER BEWARE
From beyerbeware.net
5/5 (1)Calories 43 per servingCategory Appetizer
- Wash the vegetables. Peel and cut the stem and roots off the onion and then cutting in half to form two disks of onion. Cut the stem off the top of the garlic clove. Prepare the tomatoes and peppers by brushing with oil and salting. Brush oil on the cut edgs of the garlic and onions as well.
- Cook for 15 minutes and then flip the vegetables. After another 15 minutes pull the vegetables from the grill.
THE BEST FIRE ROASTED SALSA - KIM'S CRAVINGS
From kimscravings.com
4.7/5 (23)Total Time 20 minsCategory AppetizerCalories 45 per serving
- Arrange the grape tomatoes (skin side up), garlic cloves (unpeeled), onion and jalapeño (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.
- Remove pan from the oven, and peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion and jalapeño to the bowl of a food processor or blender. Add in the remaining ingredients and purée the salsa until it’s smooth.
- Taste, and season with extra salt or lime juice, if needed. Serve immediately, or refrigerate in a sealed container for up to 1 week.
FIRE ROASTED SALSA - BUDGET BYTES
From budgetbytes.com
5/5 (6)Total Time 50 minsCategory Sauce, Side DishCalories 63 per serving
- Preheat the oven to 450ºF and line a baking sheet with foil. Cut the stems off the tomatoes, then cut them in half. Peel the cloves of garlic and chop the onion into large chunks. Place the tomatoes, onion, garlic, poblano and jalapeño (leave the peppers whole for now) on the baking sheet and drizzle with 2 Tbsp of olive oil. Toss all of the vegetables around in the oil until they are completely coated.
- Place the vegetables in the 450ºF oven and roast for 30 minutes, stirring once half way through. The vegetables should be shriveled, blistered and slightly brown after 30 minutes (see photos below). After roasting, remove them from the oven and allow to cool.
- Place the poblano and jalapeño peppers on a cutting board. Remove the thick skin from the poblano (it should peel away easily). Slice off the stems, then slice the peppers open lengthwise. Scrape the seeds out of the peppers. The peppers should be very soft and easy to work with (see photos below).
- Transfer the peppers and everything left on the baking sheet (including juices) into a blender or food processor. If the vegetables are still warm, you can place the blender into the refrigerator until they have cooled down.
FIRE ROASTED SALSA CANNING RECIPE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
Ratings 28Calories 122 per servingCategory Appetizer, Side Dish, Snack
- Heat gas grill on high. If using charcoal, do not use lighter fluid or the tomatoes and peppers will pick up that taste!
- Rinse tomatoes and peppers. Core tomatoes and score a small "X" in the blossom end. Place tomatoes and peppers on hot grill and close lid. Turn frequently until peppers are charred and blistered and pretty much black all over. Tomatoes should have some blackened spots and blistered enough to remove the skins. Remove from grill. Place peppers in a bowl and cover with plastic wrap to steam for several minutes. Let tomatoes cool a bit on a cutting board until you can handle.
- Peel and chop the tomatoes and place in a large bowl, being sure to include all the juices. You should have 7 to 8 cups of chopped tomatoes and juices from 5 pounds of tomatoes. You need at least 7 cups for safe canning purposes.
- Wearing gloves, peel poblano peppers, the blackened skins should come right off. Pull out stem and discard. Cut poblanos open and remove seeds. Finely chop peeled and seeded poblanos. You should have 1 cup, and no more than 1½ cups, again, for canning purposes.
HOMEMADE FIRE ROASTED SALSA - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
4.3/5 (57)Total Time 25 minsCategory AppetizerCalories 81 per serving
- Heat a grill on medium-high heat. Drizzle tomatoes, pepper, and onions with olive oil, sprinkle with salt and pepper if desired. Place whole tomatoes, peppers, and onion slices over direct heat. Cook 5 minutes or until it begins to get some char. Flip and cook another 5 minutes. Remove to a bowl and let cool.
- Remove the stem and seeds from the peppers (use gloves so you don't get any oils on your hands if you have a lot of charring on your peppers you can scrape it some off.
- Place peppers, tomatoes, onions, garlic, cilantro, lime juice, sugar, and salt in a food processor. Pulse until blended.
FIRE-ROASTED SALSA WITH ROMA TOMATOES - CHAMPAGNE TASTES®
From champagne-tastes.com
Ratings 1Category SnackCuisine AmericanTotal Time 24 hrs 20 mins
- Move an oven tray about 3 to 4 inches from the broiler. Preheat the broiler to high.Place tomatoes, onions, poblano, and jalapeños cut-side down in a single layer on a baking sheet. Place the garlic on the baking sheet.Depending on the size of your vegetables, you might need to use two baking sheets. If so, I recommend placing the tomatoes and garlic on one tray and the peppers and onions on another. The tomatoes and garlic will probably take the longest to char.Drizzle oil over the veggies.
- Broil vegetables 5-10 minutes, or until they begin to blacken and char. (The broil time will vary depending on your oven's broiler. Gas broilers tend to cook more quickly.)Note that if you're using two baking sheets, you'll need to work in batches and cook one baking sheet of veggies at a time.Check on the vegetables often while broiling. If some vegetables seem to be cooking much faster than others, use metal tongs to either remove them from the baking sheet or move them farther from the heat source.
- When the vegetables are charred, remove them from the oven.Carefully remove as much of the skin from the poblano pepper as possible. (If you used a bell pepper instead, there's no need to peel it.)Peel the garlic. (The skin should slide off easily.)Leave the skins on the rest of the veggies.
- Add the charred vegetables (and their juices) to a food processor basin, and use the chop setting until the vegetables are finely chopped and mixed together.If your food processor basin is too small, it's fine to work in batches and transfer the salsa to a large bowl as you work.If you don't own a food processor, finely dice the vegetables with a knife, and add them to a bowl.If you're concerned about the heat level, add about half the peppers first, taste the salsa, and add the remaining peppers if desired.
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