BURNT SALSA
A hot salsa cooked on a gas grill or over your favorite charcoal.
Provided by Patty C
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
- Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
- Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 130.3 mg, Sugar 1.4 g
BURNT ORANGE CARAMEL SAUCE
Make and share this Burnt Orange Caramel Sauce recipe from Food.com.
Provided by Elly in Canada
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Have everything you need for the sauce at hand; it comes together so quickly it's best to give it your full attention.
- Remove the zest from the oranges in long thin strips with a zester (do not use rasp or peeler).
- Juice the oranges and set aside.
- Combine the zest, sugar, lemon juice and water in a small saucepan (The lemon juice helps avoid crystallization) Heat to boiling over medium heat.
- As the water and sugar melt, they will foam in large frothy bubbles.
- Never stir the caramel, but rotate the pan so the liquid moves the sugar around for even melting.
- Watch the liquid turn from clear to gold; from this point it will quickly turn to amber and burn.
- Remove the pan from the heat as soon as it appears dark gold.
- Place a mesh strainer over the pot (this prevents spattering) and add the orange juice.
- Add the butter to the pot and return to the heat.
- Add the whipping cream and stir until any remaining lumps dissolve.
- Strain to remove the zest.
- Store in the refrigerator and warm like a baby bottle- in the microwave or in a simmering pan of water.
SALSA QUEMADA (ROASTED TOMATO SALSA)
Provided by Deborah Schneider
Categories Sauce Food Processor Garlic Roast Vegetarian Quick & Easy Cinco de Mayo Backyard BBQ Healthy Vegan Party
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- 1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
- 2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.
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