Roasted Tomato Salsa Salsa Asada 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

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 TOMATO SALSA

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

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.

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.

ROASTED TOMATO SALSA II

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.

ROASTED TOMATO SALSA

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.