Roasted Tomato Salsa Ii Food

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ROASTED TOMATO SALSA



Roasted Tomato Salsa image

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

12 large tomatoes, halved and seeded, divided
2 tablespoons olive oil, divided
1 bunch fresh cilantro, trimmed
1/4 cup lime juice
4 garlic cloves, peeled
2 teaspoons grated lime zest
1 large sweet yellow pepper, finely chopped
6 jalapeno peppers, minced
12 green onions, thinly sliced
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground chipotle pepper
2 teaspoons salt
1/4 teaspoon Louisiana-style hot sauce
Tortilla chips

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

ROASTED TOMATO SALSA II



Roasted Tomato Salsa II image

Roasted tomatoes, garlic and onion give this salsa a wonderful smoky flavor.

Provided by sal

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 45m

Yield 40

Number Of Ingredients 8

3 tomatoes, cut into wedges
5 cloves garlic, diced
1 onion, chopped
1 cup water
¼ teaspoon ground black pepper
1 dash hot pepper sauce
1 teaspoon salt
1 teaspoon hot chile sauce

Steps:

  • Preheat the broiler.
  • On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
  • Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

Nutrition Facts : Calories 3.4 calories, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 58.9 mg, Sugar 0.4 g

QUICK-ROASTED SALSA



Quick-Roasted Salsa image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

8 Roma tomatoes, halved
4 cloves garlic
1 small white onion, quartered
1 jalapeno, stemmed, halved and partially seeded
1 poblano pepper, stemmed and halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 limes, zested and juiced
1/2 cup fresh cilantro, chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
  • Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

ROASTED GREEN TOMATO SALSA



Roasted Green Tomato Salsa image

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

1 pound green tomatoes, cored and cut into chunks
1 medium yellow onion, cut into chunks
2 medium jalapeno peppers, cut in half lengthwise and seeded
½ large green bell pepper, top and seeds removed
3 cloves garlic
1 tablespoon olive oil
¾ cup fresh cilantro
2 tablespoons lime juice
1 teaspoon kosher salt
½ teaspoon ground cumin
ground black pepper to taste

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 TOMATO SALSA I



Roasted Tomato Salsa I image

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

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 ½ tablespoons olive oil
1 teaspoon ground cumin
¼ teaspoon salt
3 tablespoons fresh lime juice
¼ cup chopped fresh cilantro

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

SALSA II



Salsa II image

This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.

Provided by KIKIWOOD

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 50m

Yield 96

Number Of Ingredients 12

6 pounds roma (plum) tomatoes
¼ pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
¼ cup lemon juice
1 ½ tablespoons salt
1 tablespoon ground cayenne pepper
1 ½ teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1 pound jalapeno peppers, chopped
⅓ bunch fresh cilantro, chopped

Steps:

  • Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
  • Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 110.9 mg, Sugar 1.1 g

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Tomatoes, onions, and jalapenos get added flavor when they're roasted first before being combined in this easy homemade salsa recipe.

Provided by Nick Weaver

Time 35m

Yield 4

Number Of Ingredients 7

4 large Roma tomatoes, halved lengthwise
2 medium jalapeno peppers, halved lengthwise
½ medium white onion, coarsely chopped
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
1 medium lime, juiced
1 tablespoon chopped fresh cilantro

Steps:

  • Set an oven rack about 10 inches from the heat source and preheat the oven's broiler for 5 minutes. Line a baking sheet with foil.
  • Spread tomatoes and jalapenos, skin-side up, on the prepared baking sheet. Add onion. Drizzle with a little olive oil and season lightly with salt and pepper.
  • Cook under the broiler for 20 minutes. Remove from the oven and let cool.
  • Remove stems from tomatoes and jalapenos. Transfer to a blender with onions and all roasting juices. Add lime juice and more salt, to taste. Pulse to blend.
  • Transfer to a serving bowl and mix in cilantro.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 6.3 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 4.7 mg, Sugar 3 g

ROASTED TOMATO SALSA (SALSA ASADA)



Roasted Tomato Salsa (Salsa Asada) image

Provided by Marcela Valladolid

Categories     condiment

Time 15m

Yield About 2 cups

Number Of Ingredients 6

4 Roma tomatoes, cored
1 serrano chile, stemmed
1 small shallot, peeled
2 1/2 tablespoons chicken broth (homemade or canned low-sodium)
1 small handful fresh cilantro sprigs
Kosher salt and freshly ground black pepper

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



Roasted Tomato Salsa image

Fresh salsa is tasty, but broiling the tomatoes and onions first really imparts a smoky flavor and takes salsa to the next level. That's probably why it's such a common culinary practice in Mexico!

Provided by Food Network Kitchen

Categories     condiment

Time 11m

Number Of Ingredients 0

Steps:

  • Broil 5 plum tomatoes and 1 sliced red onion, about 6 minutes. Pulse in a food processor with 1 chipotle in adobo plus 1 teaspoon sauce from the can, 2 tablespoons cilantro and 1 teaspoon cider vinegar.

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

A great salsa that can be "fired" up if that's your thing. Serve on BBQ steak or chicken or as a dip.

Provided by sams1

Categories     Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

370 g roma tomatoes
200 g shallots
4 birds eye chiles
1 red capsicum, seed removed
5 garlic cloves
5 g fresh coriander
1/4 cup water
1 teaspoon cumin seed
black pepper

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.

Nutrition Facts : Calories 58.5, Fat 0.4, SaturatedFat 0.1, Sodium 12.3, Carbohydrate 12.8, Fiber 1.7, Sugar 4.1, Protein 2.4

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

From Cook's Illustrated, yet another salsa recipe but rather than a quickly thrown together standard tomato/jalapeno/cilantro mix, this one uses oven roasted Roma tomatoes and jalapenos to deepen the flavors.

Provided by SusieQusie

Categories     Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

3 jalapeno chiles, halved, seeded and ribbed
1 1/2 lbs ripe plum tomatoes, about 8 medium, cored and halved
1/2 onion, cut in 1/2-inch wedges
2 garlic cloves, peeled
1 tablespoon tomato paste
1 teaspoon salt
3 tablespoons vegetable oil, divided
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro
3 tablespoons fresh lime juice
sugar, to taste (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Line a rimmed baking sheet with foil for easier cleanup.
  • Mince 1 of the jalapenos and set it aside.
  • In a large bowl, combine the remaining jalapenos, tomatoes halves, onion, garlic, tomato paste, 1 tsp salt, 2 tablespoons oil, cumin and cayenne. Toss gently to thoroughly mix. Place on the baking sheet, cut sides down where applicable, and roast until the tomatoes are tender and skins begin to shrivel and brown, 35-45 minutes.
  • Cool on the baking sheet for 10 minutes.
  • With tongs, transfer roasted onions, garlic and jalapenos to food processor. Process until the mixture is smooth, about10 seconds. Scrape down sides of bowl. Add tomatoes and process until they're chunky - 5-10 seconds more.
  • Pour into serving dish and stir in reserved minced jalapeno, cilantro and lime juice. Add salt to taste.
  • NB - If your tomatoes are very acidic, add sugar, a little at a time, to mellow the flavor to suit your taste.
  • Serve with your favorite chips, over eggs, to make nachos, just with a spoon -- ;-).

Nutrition Facts : Calories 69.7, Fat 5.4, SaturatedFat 0.7, Sodium 311.7, Carbohydrate 5.5, Fiber 1.4, Sugar 3.1, Protein 1.1

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Can't beat salsa made from freshly harvested vine ripened tomatoes. Roasting results in a rich full falavoured sweet sauce. The chillies are mild and go well with the richness of the roasted tomatoes. evolved from Mexican, healthy ways with a favourite cuisine. (chill time 1 hour)

Provided by Derf2440

Categories     Sauces

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/4 lbs fresh vine ripened tomatoes
8 small shallots
5 cloves garlic
sea salt
1 sprig fresh rosemary
2 costeno amarillo chilies
1/2 small lemon, grated rind and juice of
2 tablespoons extra virgin olive oil
1/4 teaspoon soft dark brown sugar

Steps:

  • Preheat oven to 325f degrees.
  • Cut the tomatoes into quarters and place them on a baking tray.
  • Peel the shallots and garlic and add them to the roasting pan.
  • Sprinkle with sea salt.
  • Roast in the oven for 1 1/4 hours or until the tomatoes are beginning to dry.
  • Do not let them burn or blacken or they will have a bitter taste.
  • Leave the tomatoes to cool, then peel off the skins and chop the flesh finely.
  • Place in a bowl.
  • Remove the outer layer of skin from any shallots that have toughened.
  • Using a large, sharp knife, chop the shallots and garlic roughly, place them with the tomatoes in a bowl and mix.
  • Strip the rosemary leaves from the woody stem and chop them finely.
  • Add half to the tomato and shallot mixture and mix lightly.
  • Soak the chillies in hot water for about 10 minutes until soft; drain.
  • Remove the stalks, slit them and scrape out the seeds with a sharp knife.
  • Chop the flesh finely and add it to the tomato mixture.
  • Stir in the lemon rind and juice, the olive oil and the sugar.
  • Mix well, taste and add more salt if needed.
  • Cover and chill for a least an hour before serving, sprinkled with the remaining rosemary.
  • It will keep up to a week in the fridge.
  • Note: Use plum tomatoes or vine ripened tomatoes, which have more flavour that tomatoes that have been grown for their keeping properties rather than their flavour.
  • Cherry tomatoes make delicious roast tomato salsa and there is no need to peel them after roasting.

Nutrition Facts : Calories 77.6, Fat 4.8, SaturatedFat 0.7, Sodium 8, Carbohydrate 8.6, Fiber 1.5, Sugar 3.5, Protein 1.6

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