3-INGREDIENT GRILLED AND FRESH TOMATO SALSA
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Summer Grill Dip Salsa Tomato Onion Jalapeño Quick & Easy Appetizer Condiment Sauce Secrets
Yield Makes about 3 cups
Number Of Ingredients 5
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 PEACH AND TOMATO SALSA
This no-fuss fruit salsa is the essence of summer. Charred, ripe peaches and fragrant tomatoes are tossed with garlic, fresh lime juice, cilantro and jalapeno peppers (for a little heat). It's a slightly smoky, refreshing salsa that's miles away from any canned version. Try this salsa as-is, with grilled chicken and fish, or use it to top my personal favorite: slabs of grilled halloumi.
Provided by Food Network
Categories condiment
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
- Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
- Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
- Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.
Nutrition Facts : Calories 59, Fat 2.6 grams, Sodium 198 milligrams, Carbohydrate 9.9 grams, Fiber 2.2 grams, Protein 1.3 grams, Sugar 6.2 grams
GRILLED TOMATO SALSA
Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 45m
Number Of Ingredients 6
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.
GRILLED TOMATO SALSA RECIPE
Rustic grilled tomato salsa or salsa de jitomate asado. The ingredients are charred on the grill which give the salsa a rich smokiness.
Provided by Douglas Cullen
Categories Salsa
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRILLED TOMATO SALSA
A fantastic tasting salsa recipe given to me by an extremely close friend. The flavor of roasted tomatoes and spices tastes great with tortilla chips.
Provided by BIGDADDY1IL
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- Arrange tomatoes on a medium baking sheet. Checking frequently and turning occasionally, broil tomatoes until darkened, about 5 minutes. Remove from heat and place in a small, sealed container to cool, about 15 to 20 minutes.
- Remove and discard tomato skins. Chop tomatoes and place in a medium bowl. Mix in red onion, garlic, red chile peppers, cilantro, olive oil, lemon juice, salt and pepper. Cover and allow to stand about 1 hour before serving.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 1.7 g
PAN GRILLED SALMON WITH TOMATO SALSA
Steps:
- In a medium bowl, combine together diced tomatoes, onion and lemon juice. Season with salt and pepper, to taste. Set aside.
- Rub the salmon fillets on both sides with olive oil and then sprinkle with seasoning salt.
- Place salmon in hot grill pan, and cook for 4 minutes, or until golden underneath.
- Use a slotted spatula to turn salmon over, then cook the fillets for 2 to 3 more minutes, or until just cooked through.
- Remove salmon from heat, let rest for 30 seconds and sprinkle with a good squeeze of lemon juice, if desired. Serve with the tomato salsa.
GRILLED SWORDFISH WITH TOMATO ARTICHOKE SALSA
This is probably the best swordfish I've ever tried. The presentation is great as well, because the salsa is so colourful. This great recipe was printed from the Internet sometime ago (sorry, it's been recopied and I don't know the original site) and I have made a few little changes from the original. Enjoy! (Prep time includes marinating time)
Provided by Just Call Me Martha
Categories Low Cholesterol
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
- Marinate fish for 30 minutes turning frequently.
- In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
- Add seasonings if desired.
- Set aside while swordfish is marinating.
- Remove swordfish from bag and discard remaining marinade.
- Grill for approximately 5 minutes per side.
- Top with salsa and serve.
Nutrition Facts : Calories 538.8, Fat 34.3, SaturatedFat 5.7, Cholesterol 66.3, Sodium 241.7, Carbohydrate 22.3, Fiber 6.3, Sugar 3.4, Protein 38.5
GRILLED HALIBUT WITH TOMATO-BASIL SALSA
This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes.
Provided by IngridH
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
- Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
- Preheat your grill to medium high.
- If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
- Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
- Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.
GRILLED TOMATO SALSA APPETIZERS
Grill tomatoes on skewers to make these salsa-inspired appetizers. Then decide whether to serve the baguettes warm or cold. Both ways are delicious!
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Toss tomatoes, onions, pepper and 2 Tbsp. dressing in medium bowl. Mix cream cheese and Parmesan cheese in separate bowl until well blended; set aside.
- Place tomatoes and onions on separate skewers. Place skewers and jalapeño pepper on grill grate. Grill 6 to 8 min. or until tender, turning every 2 min. and brushing with remaining 2 Tbsp. dressing.
- Remove tomatoes and onions from skewers; chop onion. Seed and chop pepper. Mix tomates, onions, pepper and basil with fork until tomatoes are chunky.
- Spread each baguette slice with cream cheese mixture. Top with tomato mixture. Serve warm or cold.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 1 g, Protein 2 g
GRILLED TOMATO SALSA
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
GRILLED CHICKEN WITH GRILLED TOMATO SALSA
What's more awesome than grilled chicken? Grilled Chicken with Grilled Tomato Salsa. And wait for more awesomeness...It's a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Brush chicken with 1/4 cup dressing. Grill chicken 5 to 7 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
- Place onions and garlic in center of large sheet heavy-duty foil. Drizzle with 3 Tbsp. of the remaining dressing; fold to make packet. Grill packet 10 min. Meanwhile, grill tomatoes and peppers 5 min. on each side or until darkly roasted and blackened in spots. Transfer tomatoes, peppers and contents of packet to blender; coarsely puree. Stir in 1/4 cup cilantro and remaining dressing.
- Serve chicken topped with salsa, avocados and remaining cilantro.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
GRILLED TOMATO SALSA
Provided by Alfia Muzio
Categories Condiment/Spread Tomato Basil Capers Anchovy Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Prepare Grilled Tomatoes (see recipe), then coarsely chop. Toss with 1 grated garlic clove, 4 torn fresh basil leaves, 1 tablespoon olive oil, 1 teaspoon finely chopped boquerónes (marinated white anchovies) or oilpacked anchovies, 1 teaspoon finely chopped rinsed capers, and 1 teaspoon finely grated lemon zest, breaking up tomatoes to release juices; season with salt and pepper.
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- If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
- Meanwhile, in medium bowl, mix tomato-avocado salsa ingredients together. Set aside until ready to serve.
- Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.
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- Preheat the grill to medium-high heat. Place the tomatoes, peppers, onion, and garlic on the hot grate. Grill 8-10 minutes, turning the vegetables occasionally until tomato skins crack, peppers blister, and onions and garlic char. Remove vegetables from heat.
- Allow the vegetables to cool until you can handle them. Wear gloves and remove skins, seeds, and membrane from the Anaheim peppers. Keep jalapeño seeds if you want a hot salsa.
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- Place first 3 ingredients on grill rack over medium-high heat (400°), cut sides up. Grill 4 minutes; remove jalapeño, and turn tomato and onion. Grill 4 more minutes.
- Remove stem from tomato. Combine all ingredients except cilantro in container of a food processor; pulse until mixture is finely chopped. Pour mixture into a bowl; stir in cilantro.
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- Bring a medium saucepan of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain the potatoes and let cool slightly, then cut into quarters.
- In a medium skillet, heat the 3 tablespoons of oil. Add the potatoes and cook over high heat until lightly browned in spots, about 5 minutes. Add the garlic and cook until the potatoes are browned and the garlic is crisp, about 3 minutes longer. Season with salt and pepper and keep warm.
- Heat a grill pan. In a bowl, toss the tomatoes, capers and lemon juice; season with salt and pepper. Brush the mackerel with oil and season with salt and pepper. Grill over high heat for 7 minutes, turning once, until lightly charred and cooked through. Transfer the fish to plates and top with the salsa. Serve the potatoes alongside.
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