Fireman Bobs Roasted Spicy Salsa My Way Recipes

ROASTED SALSA

Roasted Salsa image

The charred tomatoes and peppers add a nice flavor to this salsa.

Provided by ChrisP

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

Time 1h5m

Yield 32

Number Of Ingredients 15

Ingredients

olive oil cooking spray
7 roma tomatoes, halved and cored, or more to taste
2 Anaheim chile peppers, halved lengthwise and seeded
2 jalapeno peppers
1 poblano chile pepper, halved lengthwise and seeded
2 onions, quartered
2 garlic cloves, peeled
1 lime, juiced
2 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons cider vinegar, or more to taste
¾ teaspoon dried oregano, or more to taste
¾ teaspoon ground cumin, or more to taste
¾ teaspoon kosher salt, or more to taste
¾ teaspoon ground black pepper, or more to taste
½ teaspoon celery salt, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g

ROASTED SPICY SALSA VERDE

Roasted Spicy Salsa Verde image

Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It's just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.

Provided by SpeedySanchez

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

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

2 fresh poblano chile peppers
2 serrano chile peppers
6 fresh tomatillos, husks removed
1 1/2-inch slice of white onion
2 cloves garlic
salt to taste
1 tablespoon chopped fresh cilantro

Steps:

Preheat an outdoor grill for high heat, and lightly oil the grate.
Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 1.1 g

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