Roasted Tomato Pepper Salsa Food

ROASTED TOMATO SALSA I

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.

ROASTED PEPPER BLENDER SALSA

Steps:

• In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

ROASTED SALSA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
• Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
• Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
• Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

ROASTED BELL PEPPER SALSA

Steps:

• Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
• Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
• Broil in the preheated oven until charred, 5 to 8 minutes.
• Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
• Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

RED PEPPER & TOMATO SALSA

Steps:

• Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

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 AND BELL PEPPER SALSA

Steps:

• Preheat broiler.
• Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
• Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.

ROASTED JALAPENO AND TOMATO SALSA

Steps:

• Place oven rack to highest position and preheat broiler.
• Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
• Tomatoes and peppers should be blackened in spots.
• Turn tomatoes and peppers over and broil for about another 10 minutes.
• Tomatoes and peppers should be blackened in spots and cooked through.
• Peppers may be done before tomatoes, if so, remove them as they are done.
• Remove from oven and let cool.
• Reduce heat to 425 degrees F.
• Cut onion into 1/4 inch slices and separate into rings.
• Place onion and garlic on a baking sheet and place in oven.
• Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
• Stir a couple of times during cooking.
• Remove from oven and let cool.
• Remove stems from peppers and tomatoes.
• Put peppers, onion and garlic in a food processor and coarsely chop.
• Scoop into a large bowl.
• Coarsely chop tomatoes and put in bowl.
• Stir together and add salt and apple cider vinegar.
• Chop cilantro and add.
• You may want to use less cilantro.
• Adjust salt and vinegar to taste.

ROASTED PEPPER AND TOMATO SALSA

Steps:

• Combine tomatoes and chopped red peppers in a mixing bowl.
• In a small skilled, cook garlic, cilantro and jalapeno pepper in olive oil on med-low heat until garlic is soft and aromatic (should take only a few minutes).
• Stir into tomato mixture with vinegar and salt.