Spicy Tomato Salsa With Cilantro And Chiles Food

SPICY TOMATO SALSA WITH CILANTRO AND CHILES

Spicy Tomato Salsa with Cilantro and Chiles image

Provided by Rhoda Boone

Categories Tomato Cinco de Mayo Cilantro Chile Pepper

Yield Makes 2 Cups

Number Of Ingredients 9

Ingredients

2 medium tomatoes (about 1 1/4 lbs)
2 cloves garlic
1 to 2 jalapeño peppers (depending on heat), stemmed and seeded
1 to 2 dried chile de arbol, stemmed and crushed
1 tablespoon lime juice
1 1/2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil
2 tablespoons chopped cilantro
1/3 cup finely chopped red onion, rinsed in cool water and drained

Steps:

Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.
In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust seasoning, and serve.

SPICY TOMATO SALSA

Spicy Tomato Salsa image

A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer.

Provided by Kim Niederreither

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

Time 1h5m

Yield 6

Number Of Ingredients 7

Ingredients

4 cups chopped tomatoes
2 cups green bell pepper, chopped
¾ cup chopped onion
1 cup jalapeno pepper
1 ½ teaspoons salt
½ teaspoon minced garlic
1 ¼ cups cider vinegar

Steps:

Place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan or pot Bring mixture to a simmer. Cover, and let simmer 50 to 60 minutes. The longer the salsa simmers, the spicier it will become.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 10.5 g, Fat 0.6 g, Fiber 3.2 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 970.9 mg, Sugar 5.9 g

GRILLED HALIBUT TACOS WITH ROASTED TOMATO & TEQUILA SALSA

Grilled Halibut Tacos With Roasted Tomato & Tequila Salsa image

These are so easy and so good! And the fish and the salsa can be made ahead. If you like very spicy salsa, add more chipotle. But be careful--chipotles in adobo are HOT!

Provided by Chef Kate

Categories Lunch/Snacks

Time 30m

Yield 8 tacos

Number Of Ingredients 19

Ingredients

3/4 lb halibut
salt and black pepper
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
1 beefsteak tomato
1/2 red bell pepper
1 garlic clove
1/4 onion
1/2 chipotle chile, diced (canned in adobo)
1 tablespoon olive oil
1/4 cup cilantro leaf, chopped
1 lime, juice of
1/4 cup tequila
salt and black pepper
8 corn tortillas
1 bunch cilantro
2 limes, wedged

Steps:

For the Halibut:.
Heat a grill pan on high heat.
Season the fish with salt and pepper.
Rub the grill pan with vegetable oil.
Place the halibut in the hot pan and grill for 4 minutes before turning to grill the second side.
Baste the fish with the citrus juice.
Turn the fish and continue to grill until cooked through.
Remove the fish from the pan and allow to cool.
Flake the fish and side aside while preparing the salsa.
For the Salsa:.
Heat a Pan on medium heat.
Place the tomato, pepper, garlic clove, and onion in the pan.
Dry roast the ingredients for 8-10 minutes or until lightly caramelized.
Combine dry roasted ingredients, chopped chipotle pepper, olive oil, cilantro, and lime juice in a quart container in blender and process until smooth.
Mix in the tequila and season with salt and black pepper.
To assemble:.
Divide the flaked halibut onto the corn tortillas.
Spoon salsa onto the fish.
Top with cilantro and lime juice.

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