Indianspicedtomatosalsa Recipes

Steps:

• In a large skillet, heat the oil until smoky. Add the chile and onion and stir-fry over high heat for 30 seconds. Add the garam masala and stir-fry until the onion is crisp-tender, 2 minutes. Toss in the tomatoes and lime juice. Transfer to a bowl; season with salt and pepper. Stir in the cilantro. Serve hot or at room temperature.

Steps:

• In a large skillet, heat the oil until smoky.
• Add the chile and onion and stir-fry over high heat for 30 seconds.
• Add the garam masala and stir-fry until the onion is crisp-tender, 2 minutes.
• Toss in the tomatoes and lime juice.
• Transfer to a bowl; season with salt and pepper to taste.
• Stir in cilantro.
• Serve hot or at room temperature.

Steps:

• Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor. Pulse until the ingredients are combined but still chunky. Season with salt and pepper, to taste. Transfer to a small bowl and serve with tortilla chips.

Steps:

• Combine garlic, onion and jalapeno in a blender or food processor and process until finely chopped. Add tomatoes and blend. Add cilantro, lime juice and oil and continue blending. Transfer salsa to a bowl and season with salt and pepper.
• Roasted salsa variation: Place the garlic, onion, jalapeno and tomatoes on a sheet pan and roast for 30 minutes at 400 degrees, then proceed as directed.

Steps:

• Pulse the tomatoes in a food processor until well chopped. DO NOT PUREE.
• Transfer the tomatoes and their juices to a mixing bowl and stir in shallot, garlic, cilantro, vinegar, chilies, lime juice, and salt. Mix well. Taste. If needed, add maple syrup to balance the flavor and sweeten slightly.
• Cover and refrigerate for at least 2 hours or until very cold. This may be refrigerated for up to 8 hours before serving. Seasonings may need to be adjusted to taste.

Steps:

• In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. , Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently., Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Steps:

• Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
• Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
• Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.