3-INGREDIENT GRILLED AND FRESH TOMATO SALSA
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Summer Grill Dip Salsa Tomato Onion Jalapeño Quick & Easy Appetizer Condiment Sauce Secrets
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
- Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
- Do Ahead
- Salsa can be made 1 day ahead. Transfer to an airtight container and chill.
GRILLED PEACH AND TOMATO SALSA
This no-fuss fruit salsa is the essence of summer. Charred, ripe peaches and fragrant tomatoes are tossed with garlic, fresh lime juice, cilantro and jalapeno peppers (for a little heat). It's a slightly smoky, refreshing salsa that's miles away from any canned version. Try this salsa as-is, with grilled chicken and fish, or use it to top my personal favorite: slabs of grilled halloumi.
Provided by Food Network
Categories condiment
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
- Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
- Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
- Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.
Nutrition Facts : Calories 59, Fat 2.6 grams, Sodium 198 milligrams, Carbohydrate 9.9 grams, Fiber 2.2 grams, Protein 1.3 grams, Sugar 6.2 grams
GRILLED TOMATO SALSA
Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 45m
Number Of Ingredients 6
Steps:
- While preparing grilled tomatoes, grill jalapeno, turning occasionally, until charred all over. Rub off skin with a paper towel; finely chop jalapeno (include seeds for added heat).
- In a bowl, toss tomatoes, jalapeno, onion, and cilantro with lime juice. Season with salt, as desired.
GRILLED TOMATO SALSA APPETIZERS
Grill tomatoes on skewers to make these salsa-inspired appetizers. Then decide whether to serve the baguettes warm or cold. Both ways are delicious!
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Toss tomatoes, onions, pepper and 2 Tbsp. dressing in medium bowl. Mix cream cheese and Parmesan cheese in separate bowl until well blended; set aside.
- Place tomatoes and onions on separate skewers. Place skewers and jalapeño pepper on grill grate. Grill 6 to 8 min. or until tender, turning every 2 min. and brushing with remaining 2 Tbsp. dressing.
- Remove tomatoes and onions from skewers; chop onion. Seed and chop pepper. Mix tomates, onions, pepper and basil with fork until tomatoes are chunky.
- Spread each baguette slice with cream cheese mixture. Top with tomato mixture. Serve warm or cold.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 1 g, Protein 2 g
GRILLED TOMATO SALSA
A fantastic tasting salsa recipe given to me by an extremely close friend. The flavor of roasted tomatoes and spices tastes great with tortilla chips.
Provided by BIGDADDY1IL
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- Arrange tomatoes on a medium baking sheet. Checking frequently and turning occasionally, broil tomatoes until darkened, about 5 minutes. Remove from heat and place in a small, sealed container to cool, about 15 to 20 minutes.
- Remove and discard tomato skins. Chop tomatoes and place in a medium bowl. Mix in red onion, garlic, red chile peppers, cilantro, olive oil, lemon juice, salt and pepper. Cover and allow to stand about 1 hour before serving.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 1.7 g
GRILLED TOMATO SALSA
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
- Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.
PAN-GRILLED TOMATO SALSA
Provided by Mark Bittman
Categories easy, weekday, condiments, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large skillet, preferably cast iron or nonstick, over medium-high heat for about 5 minutes. Add the tomatoes, raise the heat to high and cook until lightly charred on one side, 3 to 5 minutes. Turn, and cook the other side very lightly, about 1 minute. If necessary, work in batches to avoid crowding the tomatoes.
- Combine the olive oil and vinegar in a large, shallow dish and, as the tomatoes are done, turn them in the mixture. Season, and serve as a side dish, or as a sauce for grilled or roasted fish or chicken. (The salsa can be refrigerated for up to a day or two. Bring to room temperature before serving.)
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 4 grams
GRILLED TOMATILLO SALSA
Here's a refreshing twist on the usual tomato-based salsa: a savory blend of grilled tomatillos, onion and pepper. Grilling the vegetables gives the salsa a smoky undertone.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat an outdoor or stove-top grill. Keeping them in their husks, brush the tomatillos, the jalapeno, and onion halves lightly with the olive oil. Grill the vegetables until soft, about 15 minutes.
- Remove the husks from the tomatillos. Place grilled vegetables into the bowl of a food processor. Add the lime juice, salt, sugar, cumin, and cilantro. Pulse the mixture until salsa is formed, about 8 pulses. Serve with warm tortilla chips.
GRILLED ZUCCHINI WITH TOMATOES AND MINT
Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.
Provided by VirginiaWillis
Categories Grilled Zucchini
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to high heat and lightly oil grate.
- Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
- Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
- Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg
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