Authentic Fire Roasted Tex Mex Salsa Recipes

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FIRE ROASTED SALSA



Fire Roasted Salsa image

I go through a lot of the potential variables you'll face in the headnotes above in terms of ingredients and cooking method. I prefer to make this salsa over a charcoal grill, but I'll offer other ways below.

Provided by Hank Shaw

Categories     Condiment     Sauce

Number Of Ingredients 7

4 to 6 plum tomatoes, cut in half
1 or 2 white onions, cut in quarters
3 or 4 garlic cloves, (unpeeled)
1 to 4 serrano or jalapeno chiles ((See note below))
1 teaspoon salt
1 teaspoon Mexican oregano ((optional))
3 tablespoons chopped cilantro, pipicha, etc.

Steps:

  • If you are grilling, get your grates hot and scrape them clean. Place your onions and tomatoes cut side down on the grill. Place the chiles and garlic cloves on the grill, too. If you are broiling, arrange everything on a baking sheet, cut side up.
  • Let the onions and tomatoes grill a solid 5 minutes before trying to move them. You want significant blackening. Turn the garlic cloves as the peel blackens, and rotate the chiles so their skins blacken. Remove the garlic when several sides of the cloves have some char, when the skins of the chiles are well blackened, when both cut sides of the onion quarters are charred, and when the cut face of the tomatoes are well blackened. You will want to use a thin metal spatula to do this. If you are broiling, simply wait until you get good char on most of the vegetables.
  • Put the chiles into a plastic bag to steam. Chop the onion roughly. Peel the garlic and if the cloves are large, chop into a few pieces. Remove the skins from the tomatoes. After 10 minutes or so, peel the chiles with the back of a butter knife, then open them up and scrape away their seeds. Chop them roughly.
  • If you are grinding your salsa in a molcajete, add the salt, oregano and garlic and pound to a paste. Add the onion bit by bit, grinding and pounding all the way. Next comes the chiles, then the tomatoes. Finally, grind in the chopped herbs into the salsa. If you are not using a molcajete, simply put everything into a food processor and blitz it a few times. You want this salsa to have some texture. Add salt if you need it, and you are good to go.

Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 147 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA



Authentic Fire-Roasted Tex-Mex Salsa image

It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.

Provided by severlysnaped

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

Time 20m

Yield 8

Number Of Ingredients 7

cooking spray
5 large Roma tomatoes, halved lengthwise
¼ large white onion
1 jalapeno pepper, stem removed
⅓ cup chopped fresh cilantro
1 lime, juiced
1 ½ teaspoons garlic salt, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  • Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
  • Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
  • Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g

FIRE-ROASTED SALSA



Fire-Roasted Salsa image

Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. -Missy Kampling, Mountain View, California

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 6

1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1/2 cup sliced onion
1/3 cup fresh cilantro leaves
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt

Steps:

  • In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CHEVY'S SALSA - ORIGINAL RECIPE



Chevy's Salsa - Original Recipe image

My buen amigo Pablo works at Chevy's and was nice enough to share this with me. He said you can adjust the number of peppers to you "heat" liking. There is no liquid smoke added like other knock offs claim. The key to the smokey flavor is the char-grilling that takes place first.

Provided by SkylerFox

Categories     Onions

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

2 lbs fresh tomatoes
1 large onion, sliced
2 jalapeno peppers
1/4 cup fresh cilantro, chopped
1 tablespoon black pepper
2 teaspoons salt
2 teaspoons garlic, minced

Steps:

  • Grill on open flame tomatoes, onion and jalapeno pepper.
  • Remove when slightly chared and tomatoes soften and split.
  • Remove from grill and let cool.
  • Drain accumulated liquid.
  • Remove stems from jalapenos and end core ends of tomatoes.
  • Place tomatoes, onions, jalapeno pepper, and all remaining ingredients into blender.
  • Blend until desired consistancy (approx 10 seconds).
  • Pour into container and chill.
  • Serve and enjoy with your favorite chips.

FIRE ROASTED SALSA (MáS SALSA POR FAVOR)



Fire Roasted Salsa (Más Salsa Por Favor) image

This homemade salsa is comparable to some of the best I have had at Mexican/Tex-Mex restaurants and beats anything you can buy off the shelf. Of course this is one persons opinion. Try it for yourself.

Provided by Wing-Man

Categories     Sauces

Time 40m

Yield 16 serving(s)

Number Of Ingredients 14

3 lbs plum tomatoes or 3 lbs roma tomatoes
2 jalapenos
1 (7 ounce) can chipotle chiles in adobo
1 large white onion (sliced ringwise)
4 green onions (trimmed to 5 inches)
6 teaspoons chopped garlic
1/2 bunch cilantro
1 teaspoon salt
1 tablespoon apple cider vinegar (optional)
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • I think Plum and Roma tomatoes are the same thing. We call them "Roma" in Texas.
  • Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into.
  • Clean and prepare vegetables for grilling.
  • When the grill is hot place wood over coals or gas flame.
  • Replace grate.
  • Place tomatoes, jalapenos and onions on a hot grill - over hot coals, not high flames.
  • Pile cilantro on top, so that it does not touch the grill.
  • Place lid on grill.
  • Lightly blacken all on both sides. 10 to 15 minutes per side.
  • Remove cilantro and jalapeno stems.
  • For milder version remove jalapeno seeds.
  • Place jalapeno peppers, 1/2 of the chipotles and 1/2 the adobe sauce, tomatoes, onions and cilantro and pulse in a food processor (I use a manual Ultimate Chopper) until just coarsely chopped.
  • Transfer to a bowl, add remaining ingredients and mix well.
  • Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. Try it warm with chips. I tried this with chicken breast and it was wonderful. Just brown the breast, cover with sauce and simmer for 15 to 20 minutes.

Nutrition Facts : Calories 30.7, Fat 1.1, SaturatedFat 0.1, Sodium 151.4, Carbohydrate 5.1, Fiber 1.4, Sugar 2.8, Protein 1.1

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA



Authentic Fire-Roasted Tex-Mex Salsa image

It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.

Provided by severlysnaped

Categories     Tomato Salsa

Time 20m

Yield 8

Number Of Ingredients 7

cooking spray
5 large Roma tomatoes, halved lengthwise
¼ large white onion
1 jalapeno pepper, stem removed
⅓ cup chopped fresh cilantro
1 lime, juiced
1 ½ teaspoons garlic salt, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  • Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
  • Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
  • Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g

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Top Asked Questions

What is the best way to make roasted salsa?
If you are using the molcajete for your roasted salsa, start the grinding process with salt and your garlic, then add onions, then chiles, then finally tomatoes and herbs. Always harder to grind stuff first! You have some options to play around with for a good roasted salsa.
What are the best ingredients for Mexican salsa?
For a spicier salsa, use serrano chiles and/or keep the veins intact. Onions: I use brown, yellow or white onions. Cilantro: Fresh cilantro is a key ingredient in Mexican salsa. Lime: Nothing compares to the flavor of fresh lime juice. To remove any strong bitter taste from raw onions, chop them, put them in a sieve and sprinkle them with salt.
How to make roasted salsa with molcajete?
If you are using the molcajete for your roasted salsa, start the grinding process with salt and your garlic, then add onions, then chiles, then finally tomatoes and herbs. Always harder to grind stuff first! You have some options to play around with for a good roasted salsa. I mentioned the plum tomatoes, but I suppose others would work.
How do I make my own version of Los Cucos red salsa?
I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.

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