ROASTED TOMATO SALSA
Fresh salsa is tasty, but broiling the tomatoes and onions first really imparts a smoky flavor and takes salsa to the next level. That's probably why it's such a common culinary practice in Mexico!
Provided by Food Network Kitchen
Categories condiment
Time 11m
Number Of Ingredients 0
Steps:
- Broil 5 plum tomatoes and 1 sliced red onion, about 6 minutes. Pulse in a food processor with 1 chipotle in adobo plus 1 teaspoon sauce from the can, 2 tablespoons cilantro and 1 teaspoon cider vinegar.
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
ROASTED TOMATO SALSA
Tomatoes, onions, and jalapenos get added flavor when they're roasted first before being combined in this easy homemade salsa recipe.
Provided by Nick Weaver
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 10 inches from the heat source and preheat the oven's broiler for 5 minutes. Line a baking sheet with foil.
- Spread tomatoes and jalapenos, skin-side up, on the prepared baking sheet. Add onion. Drizzle with a little olive oil and season lightly with salt and pepper.
- Cook under the broiler for 20 minutes. Remove from the oven and let cool.
- Remove stems from tomatoes and jalapenos. Transfer to a blender with onions and all roasting juices. Add lime juice and more salt, to taste. Pulse to blend.
- Transfer to a serving bowl and mix in cilantro.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 6.3 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 4.7 mg, Sugar 3 g
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
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
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.
COD WITH ROASTED TOMATO SALSA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.
- Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.
- Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa.
ROASTED TOMATO AND CORN SALSA
Provided by Valerie Bertinelli
Categories condiment
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
- Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
- Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
- Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
- Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.
ROASTED TOMATO SALSA (SALSA ASADA)
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano chile and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes.
- Transfer the vegetables and chile to a food processor and add the chicken broth and cilantro. Pulse until smooth but with some small pieces remaining, or to the desired consistency. Season with salt and pepper.
- Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.
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
ROASTED TOMATO SALSA II
Roasted tomatoes, garlic and onion give this salsa a wonderful smoky flavor.
Provided by sal
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
- Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.
Nutrition Facts : Calories 3.4 calories, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 58.9 mg, Sugar 0.4 g
ROASTED TOMATO AND BASIL SALSA
Make and share this Roasted tomato and basil salsa recipe from Food.com.
Provided by stephanie
Categories Sauces
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 325F degrees.
- Combine all ingredients in large ovenproof skillet.
- Bake until tomatoes and garlic are very soft, 1 hour.
- Cool 10 minutes.
- Coarsley chop tomatoes and garlic mixture.
- Transfer to a serving bowl.
- Serve with tostitos or foccacia.
ROASTED GREEN TOMATO SALSA
My sister inspired me to make a green salsa similar to how you would make one by roasting tomatillos, but using all green tomatoes instead. This is a tangy and fresh tasting salsa using fresh lime juice and cilantro. Change the peppers and spices to your liking! Serve with tortilla chips or as a topping for chicken or fish.
Provided by Tammy Lynn
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 32
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
- Place green tomatoes, onion, jalapeno peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
- Bake in the preheated oven until vegetables start to char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
- Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill until serving.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 1.4 g, Fat 0.5 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 62.7 mg, Sugar 0.8 g
ROASTED TOMATO SALSA
A great salsa that can be "fired" up if that's your thing. Serve on BBQ steak or chicken or as a dip.
Provided by sams1
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180.
- Roughly chop tomatoes, shallots, capsicum, garlic and chilies (remove seeds for less heat).
- Place in a lined baking tray and lightly brush with oil.
- Bake in oven until tomatoes and capsicum start to blacken.
- Meanwhile lightly toast cumin seed in a pan until aroma is noticeable. Remove from heat and grind.
- Place all ingredients into a blender. Blend to combine but not to puree.
Nutrition Facts : Calories 58.5, Fat 0.4, SaturatedFat 0.1, Sodium 12.3, Carbohydrate 12.8, Fiber 1.7, Sugar 4.1, Protein 2.4
ROASTED TOMATO SALSA
'From Rick Bayless' cookbook Mexican Everyday. I love this because you can make this in the winter when fresh tomatoes aren't available. It's important to use high quality fire-roasted tomatoes - preferably organic. I like Muir Glen.
Provided by Nanners
Categories Vegetable
Time 25m
Yield 4 Cups
Number Of Ingredients 7
Steps:
- Dry roast the garlic and the jalapenos over medium heat in a skillet until soft and blotchy black spots appear. This should take 10-15 minutes, and the jalapenos may be done sooner than the garlic.
- Meanwhile, thoroughly rinse the onions in a strainer with cold water. Drain thoroughly, lightly squeezing out water with a paper towel if needed. Place onions in a large glass bowl.
- After roasting, remove the stems from the jalapenos. If you like super spicy salsa, do not remove the seeds. If you like it milder, remove the seeds or some of them. Remove the papery skin from the garlic.
- Place jalapenos and garlic into food processor and pulse until finely chopped. Add the tomatoes and their juice and pulse until it's of your desired consistency. I like mine chunkier.
- Pour this mixture on top of the onions and mix.
- Add the cilantro and stir thoroughly.
- Taste and season with salt and lime juice.
- Note: if you won't be using the salsa for a few hours, wait until closer to serving to add the onion and cilantro.
Nutrition Facts : Calories 78.6, Fat 0.5, SaturatedFat 0.1, Sodium 1046, Carbohydrate 18.8, Fiber 3.9, Sugar 9.6, Protein 2.4
ROASTED-TOMATO SALSA
A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic, adding a rich, smoky flavor to this spicy dip that's a crowd-pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
- Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
ROASTED ROMA TOMATO SALSA
This awesome recipe for hearty spiced salsa may have a lot of ingredients, but really, it's all just "to taste". Just try not to skip out on any of them - they each add unique dimension and depth!
Provided by katii
Categories Sauces
Time 1h5m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Lay the tomatoes and onions (and peppers, if desired) on a parchment paper-lined baking sheet and broil in the oven until skins are dry, hard, and slightly browned, and onions are well-browned (this can take anywhere from 10 minutes to 1 hour, depending on how ripe your tomatoes are).
- While still hot, remove tomatoes from sheet and place (with skins) in a large ramekin or bowl.
- Mash the tomatoes slightly.
- Add in onion and peppers; stir.
- While still very hot, drop the chocolate chip in and stir until melted.
- Stir in corn.
- Stir in next 11 ingredients, stirring well until very well combined.
- Stir in vinegar and water; stir well (again!).
- Serve warm or cold, but store in the refrigerator for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 55.5, Fat 0.5, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 12.6, Fiber 2.6, Sugar 6, Protein 2
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