AUTHENTIC FIRE-ROASTED TEX-MEX SALSA
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
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
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
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
FIRE ROASTED SALSA (MáS SALSA POR FAVOR)
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
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
FIRE ROASTED TOMATO SALSA
Grilling the tomatoes, green chilies and jalapenos gives this salsa an outdoors flavor to match the flavor of my Marinated Grilled Beef Fajitas, recipe #30388 or just served with some crisp tortilla chips. Add more green chilies and jalapenos if desired for a hotter taste.
Provided by Karen From Colorado
Categories Peppers
Time 23m
Yield 3 Cups
Number Of Ingredients 11
Steps:
- In a large bowl, toss tomatoes with oil, salt and pepper.
- Cut the top off the garlic head and brush with olive oil; wrap in foil.
- Lightly oil grill rack.
- Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally.
- Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
- Remove skin, stems, and seeds from the peppers; discard.
- Finely chop the peppers.
- Chop the tomatoes, onion and garlic.
- Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
- If not serving right away, cover and refrigerate up to 3 hours.
Nutrition Facts : Calories 187, Fat 9.8, SaturatedFat 1.4, Sodium 990.8, Carbohydrate 24.4, Fiber 4.9, Sugar 10.4, Protein 4.7
PALEO-STYLE FIRE ROASTED SALSA
Salsa with a little bit of kick, paleo-style!
Provided by sammyc14
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Fill a small bowl with water and submerge chipotle chile pepper in the water until softened and rehydrated, 10 to 15 minutes. Remove chipotle pepper and set aside.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place tomatoes on the prepared baking sheet, and broil until the skins are charred, 13 to 15 minutes. Flip and char the other side for an additional 5 minutes.
- Combine charred tomatoes, garlic, cilantro, white onion, jalapeno pepper, chipotle pepper, and lime juice in a food processor; puree until evenly blended.
Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 3.7 mg, Sugar 1.9 g
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