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 GREEN TOMATO SALSA VERDE
Unripe green tomatoes take the place of tomatillos to make a bright, tangy salsa with a hint of heat.
Provided by Linda Ly
Categories Everyday Eats & Sweets
Time 30m
Number Of Ingredients 9
Steps:
- Slice the tomatoes in half lengthwise and place them in a baking dish.
- Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
- Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. Remove the tomatoes from the oven and set aside to slightly cool.
- Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
- Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt to taste.
Nutrition Facts : Calories 102 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup, Sodium 118 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ROASTED GREEN TOMATO SALSA
Roasted green tomato salsa is the delicious replica of our favorite Mexican restaurant's dish. This luxurious savory sauce just stops you for a moment. This is tastier than any store-bought salsa verde.
Provided by Sujatha Muralidhar
Categories Appetizer
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Slice green tomatoes, onion into 1/2 inch thickness. Slit and deseed jalapeno.
- In a baking tray, arrange tomato, onion and jalapeno slices. And place peeled garlic pods.
- Bake it for 20 minutes or until the edges become brown.
- Allow it to cool down.
- In a blender, add these ingredients, lime juice, cilantro, and salt.
- Pulse it until it becomes chunky.
- Transfer to the serving bowl and serve with nachos.
Nutrition Facts : Calories 43 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 308 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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 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
GREEN (UN-RIPE) TOMATO SALSA FOR CANNING
Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process.
Provided by yogiclarebear
Categories Peppers
Time 1h30m
Yield 8 pints
Number Of Ingredients 14
Steps:
- Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
- To continue canning, bring salsa to a boil.
- Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
- Process (boil) jars for 15 minutes.
- Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
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
SPICY GREEN TOMATO SALSA
A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate.
Provided by Tammy Huguenin
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 40
Number Of Ingredients 12
Steps:
- Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
- Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
- Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
Nutrition Facts : Calories 27 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1 g, Protein 1 g, Sodium 9.3 mg, Sugar 4.2 g
ROASTED GREEN TOMATO SALSA
When roasted, green, underripe tomatoes make a fantastic Verde style salsa perfect for enchiladas or snacking on with tortilla chips.
Provided by Tino Marie
Categories Snack
Time 30m
Number Of Ingredients 8
Steps:
- Preheat your oven to 450 degrees Fahrenheit. Alternatively, preheat your propane grill to 400 degrees Fahrenheit (on my propane grill, this is turning all three burners to medium heat).
- Cut the green tomatoes in half and remove the interior section around the stem. Then cut each half in half again to make quarters. Set the tomatoes, skin side down, on a baking sheet.
- Cut the onion in half, then roughly cut into large pieces. Halve the jalapenos and remove the seeds. Remove the stem from each garlic clove and leave them whole.
- Add the green tomatoes, onion, garlic, and jalapenos to the baking sheet.
- Drizzle the vegetables with one tablespoon of oil and stir to coat.
- Roast on the top shelf of your oven for 18-20 minutes. You should start to see some browning on the undersides before removing them from the oven. Alternatively, roast in your propane grill for 15-18 minutes. You should start to see some browning on the undersides of your veggies before they come off the grill.
- Add the roasted vegetables, 1 tablespoon lime juice, and 1/2 teaspoon of salt to your food processor and process for 30 seconds. Stop, remove the lid, and stir. Continue processing until you reach desired consistency. I like to pulse a few more times until it's smoother in consistency but still has some texture to it.
- Taste for seasoning and add more salt and/or lime juice, if desired.
- Refrigerate for at least an hour before serving to let the flavors meld.
GREEN TOMATO SALSA
I came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. -Vanessa Moon, Tucson, Arizona
Provided by Taste of Home
Categories Appetizers Snacks
Time 30m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes., Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl., Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic., Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.
Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
GREEN TOMATO SALSA
We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.
Yield makes 4 cups
Number Of Ingredients 9
Steps:
- Roast the chile directly on a gas-stove burner over high heat, or under the broiler, turning as each side blackens. Transfer to a bowl; cover with plastic. Let stand until cool enough to handle. Peel off the skin; discard the stem and seeds. Finely chop the chile, and place in a medium bowl.
- Add the tomatoes, onion, cucumber, scallions, lime juice, oil, and cilantro. Stir. Season with salt and pepper; let stand 30 minutes. Store in the refrigerator up to 3 days.
SALSA VERDE (MEXICAN GREEN TOMATO SAUCE)
From Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients." This is the best green salsa I've ever made. It can be used as a straight salsa or as a sauce to cook meat in.
Provided by Goody2shz
Categories Vegetable
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
- Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
- Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
- To serve: Sprinkle the top with the extra cilantro.
Nutrition Facts : Calories 20.7, Fat 0.6, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.9, Fiber 1.2, Sugar 2.4, Protein 0.7
FRESH GREEN TOMATO SALSA
Make and share this Fresh Green Tomato Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the green Ontario tomatoes with cucumber and the salt.
- Let stand for 1 hour, stirring occasionally.
- Drain well and place vegetables in a clean bowl.
- Add the onions, green pepper, jalapeno, cilantro and lime juice.
- Stir well.
- Spoon about half the mixture into the bowl of a food processor, and pulse until finely chopped and quite liquid, about 30 seconds.
- Spoon puree back in the bowl and chill.
- Serve with cold meat, crackers and cheese, tortilla chips.
Nutrition Facts : Calories 23.5, Fat 0.2, Sodium 397.4, Carbohydrate 5.5, Fiber 1.2, Sugar 3.4, Protein 1.1
NINFA'S GREEN TOMATO SALSA
A famous green salsa recipe in Houston. Guaranteed to be loved by all.
Provided by Jamison7117
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 25m
Yield 40
Number Of Ingredients 8
Steps:
- Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
- Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
- Stir sour cream into the blended mixture until smooth.
Nutrition Facts : Calories 46.3 calories, Carbohydrate 2.4 g, Cholesterol 3.8 mg, Fat 4.1 g, Fiber 1.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 65.2 mg, Sugar 0.6 g
ROASTED GARLIC GREEN TOMATO SALSA
Make and share this Roasted Garlic Green Tomato Salsa recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In an ungreased iron skillet or comal, roast the jalapenos over medium heat, turning frequently, until blistered and charred, about 5-7 minutes.
- Remove the jalapenos from the pan and soak them in a bowl of ice water, and when they have cooled, rub off the charred outer skin with your fingers and throw the skin away.
- Stem and deseed the chiles and dice them very fine, and set aside.
- Core the tomatoes and remove as many seeds as possible; cut into a fine dice and place in a bowl with all other ingredients; stir well to blend.
- Check seasoning in salsa and allow to sit for 1 hour or so before serving to develop flavor.
GREEN (WHEN RIPE) TOMATO SALSA
This salsa is for tomatoes that are green when ripe. These tomatoes are tangy, spicy & sweet - all at once. One of the tastiest full sized green when ripe maters is Aunt Ruby's German Green. These are not your end of season leftovers. These maters rock! Do not use unripe tomatoes for this recipe - when eaten raw they'll give you a tummyache!
Provided by Busters friend
Categories Sauces
Time 18m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Combine the green tomato(es), red onion, garlic and jalapeño pepper to taste, lime juice and chopped cilantro in a medium bowl.
- Season with the cumin and salt and pepper to taste.
- Cover and keep at room temperature for an hour or two before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 53.7, Fat 0.4, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 12.2, Fiber 2.3, Sugar 7.5, Protein 2.3
FRESH TOMATO SALSA RESTAURANT-STYLE
My family loves the salsa from Carlos O'Kelly's. This is as close as I can come and it is delicious! You can add anything to this salsa, we've added different peppers or more garlic. It's always good.
Provided by MamaMia2008
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 9.6 g, Fat 0.4 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5.3 g
GREEN TOMATO SALSA
This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.
Provided by Molly O'Neill
Categories easy, side dish
Time P4DT45m
Yield Four servings
Number Of Ingredients 10
Steps:
- Place the tomatoes in a large cast-iron skillet. Add the remaining ingredients except for the coriander. Cook over medium-low heat until thickened into a heavy paste, about 30 to 40 minutes. Transfer to a glass or ceramic bowl. Set aside to cool. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, toss in the minced coriander and season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 320 milligrams, Sugar 20 grams
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