Roastedtomatochipotlesalsa Recipes

Steps:

• Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.
• Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.

Steps:

• Heat oven to 350ºF. Cut tomatoes and onion into quarters, place on a baking sheet and drizzle with vegetable oil. Then sprinkle with the chili & cayenne powder. Bake in oven for about 40 minutes.
• About halfway through, flip the vegetables over. Check in occasionally to make sure the vegetables are not drying out. There will be extra oil on the sheet, so you can use tongs or a spatula to move them around & redistribute the oil. They are done when soft and the skin is blistery and slightly brown.
• Remove the stems and seeds from the chipotles. Place all the prepared vegetables and the chipotles in a blender along with the garlic cloves, cilantro and squeeze lime juice into the blender and blend well.
• NOTE: For chunkier salsa, just pulse the blender button only for a few seconds. For smoother textured salsa, process to your desired consistency. Salt to taste.
• You can also add another chipotle pepper and adobo sauce to make it more spicy and enhance the smoky flavor to your own taste. Allow the salsa to chill for a couple of hours. Serve with white or blue corn tortilla chips. Mmmmm -- good.

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.

Steps:

• You Will Need:.
• 6 16 oz pint preserving jars with lids and band.
• 1.) TOAST chipotle and cascabel chilies in a large dry skillet, over medium heat, working in batches, about 30 seconds per side, until they release their aroma and are pliable. Transfer to a large glass or stainless steel bowl. When all chilies have been toasted, add 2 cups hot water. Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes. Working in batches, transfer chilies and soaking liquid to a blender or a food processor fitted with a metal blade and purée until smooth. Set aside.
• 2.) Roast tomatillos, tomatoes, onions and garlic, under a broiler, in the meantime, turning to roast all sides, until tomatillos and tomatoes are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes. Set onions and garlic aside until cool. Place tomatillos and tomatoes in paper bags. Secure openings and set aside until cool enough to handle, about 15 minutes. Peel tomatoes, onions and garlic. Finely chop onion and garlic. Set aside.
• 3.) PUREE roasted tomatillos and tomatoes and reserved puréed chilies until smooth in a blender or food processor. Set aside.
• 4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• 5.) COMBINE tomatillo purée, roasted onion and garlic, vinegar, sugar and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.
• 6.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• 7.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Steps:

• In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
• Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
• Serve with tortilla chips.

Steps:

• Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.
• Put the tomato quarters, shallot, and garlic on the baking sheet (the garlic will be easier to peel after roasting).
• Roast for 20 minutes, or until the garlic is light golden brown.
• Peel the tomato and garlic, discarding the skins.
• In a food processor or blender, process all the ingredients for 10 to 15 seconds, or until the desired consistency. Serve or pour into a small airtight container and refrigerate for up to four days.
• (Per serving)
• Calories: 16
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 25mg
• Carbohydrates: 3g
• Fiber: 1g
• Sugars: 1g
• Protein: 1g
• Calcium: 9mg
• Potassium: 130mg
• Free

Steps:

• 1. Preheat the oven to 350°F.
• 2. On a sheet pan, roast the tomatoes, garlic, and onion until tender and lightly browned, about 15 minutes. Transfer them along with the chiles and vinegar to the jar of an electric blender and purée until smooth.
• 3. Pour the mixture into a medium-size saucepan and gently simmer for about 20 minutes; season to taste with salt and reserve.