Heidis Homemade Salsa With Roasted Tomatoes Recipe 55

ROASTED TOMATO SALSA I

Steps:

• Preheat the broiler.
• In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
• Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
• Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
• In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

HEIRLOOM TOMATO SALSA

Steps:

• Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.

HEIDI'S HOMEMADE SALSA WITH ROASTED TOMATOES RECIPE - (5/5)

Steps:

• • Put prepared tomatoes and peppers onto cookie sheet. Roast under broiler for 6 minutes, then flip/turn. Roast 6 more minutes or until dark spots appear. Set aside to cool. • Turn oven down to 425 degrees. Place prepared onion and garlic on cookie sheet and roast for about 15 min until garlic is somewhat soft. • Place tomatoes in food processor and pulse gently • Add all vegi's to tomatoes in food processor. (depending on your processor size, you may have to do this in batches, with all ingredients and place in large mixing bowl as you go, then blend all together.) Add juice of lemons and limes. Add cider vinegar. Pulse gently. • Add cilantro. Pulse gently. • Add Mrs. Wages Salsa Mix (start with 2 packs then taste after mixing) • Check to see if mixture needs more salt or Mrs Wages mix. • Ladle into jars, add boiled lid and ring. • Turn upside down to cool. Store in cool dark place until ready to eat • If you like jalapeños you can add to the tomatoes and roast- with or without the seeds.

ROASTED TOMATO SALSA

Steps:

• Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

HOMEMADE TOMATO SALSA

Steps:

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate until serving.

FIRE-ROASTED SALSA

Steps:

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

ROASTED SALSA

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.

HOMEMADE SALSA USING CANNED TOMATOES!

Steps:

• Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.