Roasted Tomato Salsa I 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 TOMATO SALSA (SALSA ASADA)

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

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.

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.

SKIRT STEAK MARINATED WITH ROASTED TOMATO SALSA

Steps:

• For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
• Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
• (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
• Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.
• For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.
• For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
• Prepare a grill or grill pan for medium-high heat.
• Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.
• Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)
• Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.

ROASTED-TOMATO SALSA

Steps:

• Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
• Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

ROASTED TOMATO SALSA

Steps:

• Preheat broiler to high.
• Arrange the tomatoes (skin side up), garlic cloves, onion and jalapeño (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.
• Remove pan from the oven, and peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion and jalapeño to the bowl of a food processor or blender. At this point (if you're feeling impatient and hungry), you can either go ahead and add in the remaining ingredients and puree the salsa until it's smooth while it's warm. Or you can transfer the roasted veggies to the refrigerator and let them chill until cooled, then proceed with adding in the remaining ingredients and pureeing the salsa until smooth.
• Taste, and season with extra salt or lime juice if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.

ROASTED TOMATO SALSA

Steps:

• Roast the Vegetables
• Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
• Place all of the vegetables on the prepared baking sheet, cut side up. Depending on the size of your baking sheet, you may need to use two sheets. Drizzle the vegetables with oil and season generously with salt and pepper.
• Roast for 40 minutes, or until the tomatoes are shriveled up and develop bits of deep brown spots of color.
• Puree the Vegetables
• Transfer all of the roasted vegetables to a blender and add the vinegar and water. Puree until smooth. Taste the salsa and adjust the seasoning, if necessary.
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
• COOKING NOTES
• INGREDIENTS
• Tomatoes
• Even though I use cherry tomatoes in the recipe, any type of tomato would work well here. Just keep in mind that larger ones will take longer to roast. Also, the sweeter the tomato, the sweeter the salsa.
• TECHNIQUES
• Roasting
• Roasting vegetables really brings out their natural flavors by doing two things: dehydrating them concentrates their flavors and caramelizing them brings our their sweetness.
• In order to achieve this you need a hot oven and the vegetables need space. Do not overcrowd or stack your vegetables because that will cause them to steam and not roast.
• ADVANCE PREPARATION
• If placed in an airtight container, the salsa will keep in the refrigerator for up to 1 week.

ROASTED TOMATO SALSA

Steps:

• Dry roast the garlic and the jalapenos over medium heat in a skillet until soft and blotchy black spots appear. This should take 10-15 minutes, and the jalapenos may be done sooner than the garlic.
• Meanwhile, thoroughly rinse the onions in a strainer with cold water. Drain thoroughly, lightly squeezing out water with a paper towel if needed. Place onions in a large glass bowl.
• After roasting, remove the stems from the jalapenos. If you like super spicy salsa, do not remove the seeds. If you like it milder, remove the seeds or some of them. Remove the papery skin from the garlic.
• Place jalapenos and garlic into food processor and pulse until finely chopped. Add the tomatoes and their juice and pulse until it's of your desired consistency. I like mine chunkier.
• Pour this mixture on top of the onions and mix.
• Add the cilantro and stir thoroughly.
• Taste and season with salt and lime juice.
• Note: if you won't be using the salsa for a few hours, wait until closer to serving to add the onion and cilantro.

ROASTED TOMATO-CASHEW SALSA

Steps:

• Preheat oven to 350°F. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8-10 minutes. Let cool. Remove and discard stems from chiles.
• Increase oven temperature to 450°F. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
• Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

ROASTED TOMATO SALSA

Steps:

• Heat oven to 180.
• Roughly chop tomatoes, shallots, capsicum, garlic and chilies (remove seeds for less heat).
• Place in a lined baking tray and lightly brush with oil.
• Bake in oven until tomatoes and capsicum start to blacken.
• Meanwhile lightly toast cumin seed in a pan until aroma is noticeable. Remove from heat and grind.
• Place all ingredients into a blender. Blend to combine but not to puree.