Minted Tomato Salsa With Grilled Pita Chips Recipes

MINTED TOMATO SALSA WITH GRILLED PITA CHIPS

Steps:

• Heat gas or charcoal grill. In medium nonmetal bowl, mix all salsa ingredients. Refrigerate.
• In small bowl, mix oil and garlic. Separate layers of each pita bread by cutting around edges with sharp knife or kitchen scissors to form 2 rounds.
• Brush top side of each pita round with oil mixture. Place on grill over medium heat. Cook 2 to 3 minutes, turning once, until lightly browned and crisp. Cut into wedges. Serve warm pita chips with salsa.

VEGETABLE CHIPS WITH MINTED MANGO SALSA

Steps:

• Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick.
• Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready.
• Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.
• Sprinkle with salt while still warm, and continue frying in batches.
• Stand a mango upright and cut off four slices around the flat pit inside. Remove skin and cut mango into large pieces. In a blender combine mango with the onion, Aji, lime juice, salt and pepper, and puree until smooth. Cover and let stand for 1 hour. Stir in chopped mint. Serve with vegetable chips.

GRILLED TOMATO SALSA

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.

GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA

Steps:

• Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
• Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
• Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.

GRILLED TOMATO SALSA

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.

GRILLED TOMATO SALSA

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.

3-INGREDIENT GRILLED AND FRESH TOMATO SALSA

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.

CUCUMBER-FETA SALSA WITH PITA CHIPS

Steps:

• Preheat oven to 350°F.
• To prepare pita chips, cut each pita half into 8 wedges.
• Arragne wedges in a single layer on a baking sheet coated with cooking spray.
• Lightly coat pita wedges with cooking spray; sprinkle with salt.
• Bake at 350 degrees for 10 minutes or until crisp.
• To prepare salsa, combine feta cheese, juice, and pepper; partially mash with fork.
• Add cucumber, onion, mint, and dill.
• Serve salsa with pita chips and lemon wedges.

PAN-GRILLED TOMATO SALSA

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.)