ROASTED JALAPENO AND TOMATO SALSA
Originally from Rick Bayless, adapted to my own taste. I think this is a medium hot salsa. Heat level can be adjusted up or down with the habaneros.
Provided by acid.
Categories Southwestern U.S.
Time 55m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Place oven rack to highest position and preheat broiler.
- Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
- Tomatoes and peppers should be blackened in spots.
- Turn tomatoes and peppers over and broil for about another 10 minutes.
- Tomatoes and peppers should be blackened in spots and cooked through.
- Peppers may be done before tomatoes, if so, remove them as they are done.
- Remove from oven and let cool.
- Reduce heat to 425 degrees F.
- Cut onion into 1/4 inch slices and separate into rings.
- Place onion and garlic on a baking sheet and place in oven.
- Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
- Stir a couple of times during cooking.
- Remove from oven and let cool.
- Remove stems from peppers and tomatoes.
- Put peppers, onion and garlic in a food processor and coarsely chop.
- Scoop into a large bowl.
- Coarsely chop tomatoes and put in bowl.
- Stir together and add salt and apple cider vinegar.
- Chop cilantro and add.
- You may want to use less cilantro.
- Adjust salt and vinegar to taste.
ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO
Steps:
- 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
- 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
- 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
- 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
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.
ROASTED TOMATO SALSA I
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
- Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g
ROASTED TOMATO SALSA
From Cook's Illustrated, yet another salsa recipe but rather than a quickly thrown together standard tomato/jalapeno/cilantro mix, this one uses oven roasted Roma tomatoes and jalapenos to deepen the flavors.
Provided by SusieQusie
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Line a rimmed baking sheet with foil for easier cleanup.
- Mince 1 of the jalapenos and set it aside.
- In a large bowl, combine the remaining jalapenos, tomatoes halves, onion, garlic, tomato paste, 1 tsp salt, 2 tablespoons oil, cumin and cayenne. Toss gently to thoroughly mix. Place on the baking sheet, cut sides down where applicable, and roast until the tomatoes are tender and skins begin to shrivel and brown, 35-45 minutes.
- Cool on the baking sheet for 10 minutes.
- With tongs, transfer roasted onions, garlic and jalapenos to food processor. Process until the mixture is smooth, about10 seconds. Scrape down sides of bowl. Add tomatoes and process until they're chunky - 5-10 seconds more.
- Pour into serving dish and stir in reserved minced jalapeno, cilantro and lime juice. Add salt to taste.
- NB - If your tomatoes are very acidic, add sugar, a little at a time, to mellow the flavor to suit your taste.
- Serve with your favorite chips, over eggs, to make nachos, just with a spoon -- ;-).
Nutrition Facts : Calories 69.7, Fat 5.4, SaturatedFat 0.7, Sodium 311.7, Carbohydrate 5.5, Fiber 1.4, Sugar 3.1, Protein 1.1
FIRE-ROASTED TOMATO SALSA
"I've been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn't last a day in our house." -Pamela Paula, Weeki Wachee, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.
Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ROASTED TOMATO SALSA
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 32 servings (8 cups)
Number Of Ingredients 15
Steps:
- Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.
Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
More about "roasted jalapeño tomato salsa with fresh cilantro recipes"
TOMATO JALAPENO SALSA | MEXICAN PLEASE
From mexicanplease.com
4.5/5 (94)Total Time 25 minsServings 4Calories 26 per serving
- Add the roasted tomatoes to a blender along with 1/2 onion, 1 garlic clove, and only 1/4 of the jalapeno. Pulse blend until combined.
- Taste for heat level. Add another 1/4 of the jalapeno if you want additional heat. Keep adding additional quarters of the jalapeno until you find a heat level that works for your taste buds.
ROASTED TOMATO SALSA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Mexican, Tex-MexTotal Time 25 minsCategory AppetizersCalories 69 per serving
- Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.
- Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.
- Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to a bowl and serve warm, at room temperature, or slightly chilled.
- Make-Ahead Instructions: The salsa can be made two days ahead of time; store in a covered container in the refrigerator.
ROASTED JALAPEñO AND FRESH TOMATO SALSA | CHIC EATS
From chiceats.com
Estimated Reading Time 3 mins
TOMATO JALAPEñO SALSA CANNING RECIPE - GROW A GOOD LIFE
From growagoodlife.com
HOMEMADE FRESH SALSA RECIPE (5 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
TONY'S RIDICULOUSLY EASY HOMEMADE SALSA | AMBITIOUS KITCHEN
From ambitiouskitchen.com
ROASTED JALAPEñO SALSA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
FRESH SALSA WITH CILANTRO & LIME - SOUTHERN DISCOURSE
From southerndiscourse.com
ROASTED TOMATO AND TOMATILLO SALSA | MEXICAN PLEASE
From mexicanplease.com
ROASTED TOMATO SALSA - INSPIRED TASTE
From inspiredtaste.net
ROASTED TOMATO SALSA - GIMME SOME OVEN
From gimmesomeoven.com
CEVICHE, GUACAMOLE AND ALL THE MARGARITA RECIPES TO MAKE FOR …
From goodmorningamerica.com
EASY SLOW COOKER SHREDDED BEEF • FIVEHEARTHOME
From fivehearthome.com
ROASTED TOMATO SALSA (SALSA TATEMADA) | THE RECIPE CRITIC
From therecipecritic.com
ROASTED TOMATO SALSA RECIPE - EVOLVING TABLE
From evolvingtable.com
HOMEMADE PICO DE GALLO (FRESH TOMATO SALSA) - INSPIRED TASTE
From inspiredtaste.net
EASY ROASTED SALSA RECIPE - I HEART NAPTIME
From iheartnaptime.net
MANGO AVOCADO SALSA - THE ROASTED ROOT
From theroastedroot.net
ROASTED JALAPENO SALSA - PEPPER BOWL
From pepperbowl.com
MENU PLANNER: CAPRESE SKEWERS ARE A FRESH, SUMMERY APPETIZER OR …
From chicago.suntimes.com
HOMEMADE SALSA - LIVING THE GOURMET
From livingthegourmet.com
You'll also love