ROASTED TOMATO SALSA
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
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 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
ROASTED-TOMATO SALSA
A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic, adding a rich, smoky flavor to this spicy dip that's a crowd-pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 5
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
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 (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 SALSA
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
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 JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO
Steps:
- 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
- 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
- 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
- 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
ROASTED TOMATO SALSA
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
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
ULTIMATE TOMATO SALSA
Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar
Provided by Oli Wilson-Nunn
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
THE BEST FRESH TOMATO SALSA
Great with your favorite chips. Gets better as the flavors meld.
Provided by Cheryl Dressler
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g
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.
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