3 Ingredient Grilled And Fresh Tomato Salsa Food

GRILLED TOMATO SALSA

Steps:

• Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
• Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

3-INGREDIENT GRILLED AND FRESH TOMATO SALSA

Steps:

• Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
• Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
• Do Ahead
• Salsa can be made 1 day ahead. Transfer to an airtight container and chill.

GRILLED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Heat grill to medium-high heat.
• Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with 1/3 cup dressing.
• Meanwhile, mix tomatoes, onions, jalapeno, lime zest and juice with remaining dressing.
• Serve chicken topped with salsa, avocado and cilantro.

GRILLED STEAK WITH FETA AND TOMATO SALSA

Steps:

• Sprinkle steaks well with salt and pepper on each side.
• Place on preheated grill and cook about 4 minutes on each side, or to your preferred level of doneness. Remove from grill and let rest for 5 minutes.
• Meanwhile, in a medium-sized bowl, stir together remaining ingredients.
• Place each steak on a serving plate. Spoon feta cheese mixture evenly over each steak and serve.

GRILLED TOMATO SALSA RECIPE

Steps:

• Rinse the vegetables before grilling.
• Place the vegetables on a hot grill for about 15 minutes.
• Place all of the ingredients in your blender jar with 3 tablespoons of water and then blend for 30 seconds.
• Taste and adjust the salt.

GRILLED TOMATO SALSA

Steps:

• While preparing grilled tomatoes, grill jalapeno, turning occasionally, until charred all over. Rub off skin with a paper towel; finely chop jalapeno (include seeds for added heat).
• In a bowl, toss tomatoes, jalapeno, onion, and cilantro with lime juice. Season with salt, as desired.

FRESH TOMATO SALSA

Steps:

• Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeño, onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.
• Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeño seeds, sugar, and additional lime juice to taste.

MEXICAN GRILLED AVOCADO EGGS WITH FRESH TOMATO SALSA

Steps:

• Preheat grill to 350˚F (180˚C).
• Make foil 'boats' for the avocados to sit in by folding up the sides of four pieces of aluminum foil.
• Cut avocados in half lengthwise and remove pits then scoop out the avocado with a spoon, leaving a little around the sides.
• Throw the avocado into a blender with the lime juice and blend for a few seconds.
• Spoon mixture back into the avocado shells and smooth it out so that the filling is flush with the top of each shell.
• With the back of the spoon, create a well in each avocado half that is large enough for an egg to fit into.
• Place avocado halves into the foil boats. Crack an egg into a small bowl, then gently transfer into avocado. Be sure not to break the yolk. Repeat with remaining eggs and avocado halves.
• Carefully place avocados and eggs onto your grill and cook with the lid down until whites are set, approximately 20 minutes.
• Meanwhile, prepare your salsa by combining the tomatoes, cilantro, lime juice and salt.
• Serve avocado eggs immediately, topped with the fresh salsa.

ZESTY GRILLED AHI TUNA WITH FETA AND FRESH TOMATO SALSA

Steps:

• Mix vinegar, oil, wine and salad dressing mix. Stir in 1 Tbsp of basil.
• In a separate bowl, combine tomatoes, onion, feta and remaining basil. Add 4 Tbsp of prepared dressing from step 1.
• Pour remaining dressing on Tuna steaks. Cover and refrigerate for 30 min to 1 hour to marinate.
• Grill Tuna on Med-High 5-7 min per side or less to your liking.
• Transfer to plate and top with tomato mixture.

GRILLED SQUASH QUESADILLAS WITH A CHARRED TOMATO SALSA

Steps:

• 1. Heat a grill or grill pan over medium-high heat. Brush the zucchini with the oil or butter and season with salt and pepper. Grill, turning once until just soft, 3 to 4 minutes per side. Halve the grilled zucchini so they will fit into the tortillas.
• 2. Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho Chile Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then add a strip or 2 of zucchini and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients.
• 3.Cut the quesadillas into wedges and serve with the Charred Tomato Salsa.
• 1. Stem, seed and pull the chiles in half. Toast the pieces in a dry skillet over medium heat, turning until fragrant and blistered but not charred, about 1 minute. Transfer to a bowl of boiling water and set aside to soften, 30 to 40 minutes.
• 2. Put the chiles in a blender with the salt (not a food processor, it won't be fine enough) and puree until very smooth. Add some of the soaking water, about 1/2 cup, if needed to engage the blender. Strain if desired.
• 3. Heat the olive oil in a medium skillet over medium heat. Add the paste and fry, stirring with a wooden spoon, until the mixture is thick, 3 to 5 minutes. Cool and store in the refrigerator for up to 1 month.
• 1. Position rack in the upper part of the oven and preheat the broiler. Line a small broiler pan with foil.
• 2. Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes. Wrap completely in aluminum foil and cool.3. Core the tomatoes and stem the jalapeno (remove the seeds if you want to temper the heat). Puree the tomatoes, skins and all, with the jalapeno, oil, garlic and scallions and in a blender to make a smooth sauce. Pulse in the cilantro. Transfer the sauce to a bowl and stir in 1/2 teaspoon salt. (The salsa thickens a bit if prepared ahead and chilled; stir to loosen it up before serving.)

GRILLED CORN AND TOMATO SALSA

Steps:

• Preheat grill to high.
• Husk and removing silk from corn. Place on alarge sheet pan or platter (this will be used to carry all of the vegetables from the kitchen to the grill.)
• Cut tomatoes in half horizontally and over a strainer that has been placed inside a bowl, scoop out seeds. Discard seeds but place the reserved liquid in a large mixing bowl. Take half of the cut tomatoes and place cut side up on the tray with the corn. (Note: Only half of the tomatoes will be grilled). The rest of the tomatoes that will not be grilled can be cored and diced and added to the mixing bowl with the juice.
• Peel and cut the large red onion horizontally into six thick slices. Place on tray with corn and tomatoes to be grilled.
• Cut a head of garlic in half horizontally and place on tray cut side up with other vegetables. Leave skin on but remove end so that it sits up straight without tipping.
• Cut both limes in half horizontally and place on tray with other vegetables along with the half cut lemon. Both the lemon and limes should have the end slightly trimmed off so they sit straight without tipping.
• Place the whole jalapeños on the tray with the fruit and vegetables.
• Bring the tray to the grill and with the olive oil, brush the tops off all fruits and vegetables and place them all on the grill cut side down. (Leave jalapeños whole). Brush the tops with the rest of the oil. You only need to put a slight char on everything so only cook for about two to three minutes. Flip everything and cook for another two to three minutes.
• Remove all grilled vegetables and fruit to the tray and turn off the grill.
• Once cool enough to handle, cut the corn kernels off the cob and add kernels to the large mixing bowl with the diced tomatoes already inside.
• Remove the skin and core from the grilled tomatoes and dice. Add to the mixing bowl.
• Cut the onion into small dice and add to the mixing bowl.
• Squeeze the juice from the limes and lemon half into the bowl with a strainer to catch the seeds.
• Squeeze the garlic out of the skins onto your cutting board and press through a garlic press into the bowl.
• Remove stems and seeds from the peppers and dice the flesh into small pieces. Add to the bowl. Discard seeds and stem.
• Add the remainder of the ingredients (except the chips) to the bowl and mix to combine. Taste and adjust seasoning.
• Serve with the tortilla chips.