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-SERRANO SALSA
Provided by Shelley Wiseman
Yield about 1 cup
Number Of Ingredients 3
Steps:
- Position a rack in the center of the oven, and heat the oven to 500°F. Line a large rimmed baking sheet with foil.
- Put the tomatoes and serrano on the baking sheet, and roast, turning the chile occasionally, until the chile is browned and softened, about 15 minutes. Remove the chile, and continue to roast the tomatoes until blackened and very soft, 25 to 30 minutes.
- Roughly chop the chile with 1 tsp. salt, and then transfer to a food processor, add the tomatoes and their juices, and pulse until coarsely chopped. Season to taste with salt and serve.
Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Sugar 1 g, Fiber 1 g, Sodium 140 mg
ROASTED CHILE SALSA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h
Yield 36 servings
Number Of Ingredients 10
Steps:
- Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
- Divide the ingredients into 3 batches so they will fit into a 12-cup processor
- Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
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
TOMATILLO SALSA WITH SERRANOS
This is a spicy yet balanced salsa for green sauce lovers.
Provided by Rhoda Boone
Categories Cinco de Mayo Tomatillo Cilantro Chile Pepper Sauce Secrets
Yield Makes 2 Cups
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
- Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
- Do Ahead
- Salsa can be made 5 days ahead. Chill in a resealable container.
ROASTED TOMATO AND SERRANO CHILE SALSA
Make and share this Roasted Tomato and Serrano Chile Salsa recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 30m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 5
Steps:
- Roast the tomatoes on a griddle until they blacken on all sides.
- Remove and set aside.
- Toast the garlic cloves until they soften.
- Meanwhile, toast the chiles until they brown on the sides.
- Place the garlic, chiles and a few tomatoes into a blender; blend until smooth, then add the rest of the tomatoes.
- Turn on the blender very briefly, leaving tomatoes with a rough texture.
- Remove the salsa from the blender, add the cilantro, and season with salt.
Nutrition Facts : Calories 13, Fat 0.1, Sodium 3.6, Carbohydrate 2.8, Fiber 0.8, Sugar 1.6, Protein 0.6
ROASTED TOMATILLO, TOMATO N CHILE SALSA
Roasted veggies A pH of 4.6 or lower is required for safe canning without the use of pressure processing. So don't skip the lime juice and vinegar. You can also check amount of salsa after blending. Mine came to 10 cups pureed so I had 10 jars and lids ready.
Provided by Rita1652
Categories Sauces
Time 3h
Yield 10 8 ounce jars
Number Of Ingredients 13
Steps:
- Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
- Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
- Allow to cool slightly before blending.
- Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
- Ladle the hot salsa into the jar, 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.
- Repeat with the remaining jars.
- Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn't sealed and should be refrigerated immediately. Store the jars in a dark area.
Nutrition Facts : Calories 70.8, Fat 1.2, SaturatedFat 0.2, Sodium 474.1, Carbohydrate 14.5, Fiber 3.5, Sugar 8.3, Protein 2.3
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