Pan Roasted Red Salsa Recipes

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.

QUICK-ROASTED SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
• Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

AUTHENTIC BASIC RED SALSA

Steps:

• In blender, place all ingredients except oil. Cover; blend until smooth.
• In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.

CLASSIC ROASTED SALSA

Steps:

• Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
• Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
• Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
• Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

PAN-ROASTED TOMATILLO SALSA VERDE

Steps:

• Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
• Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
• Strain and serve or chill until serving time.

PAN-ROASTED RED SALSA

Steps:

• 1. Heat a dry griddle or skillet over medium heat and pan-roast the tomatoes, onions, jalapeños and garlic, turning frequently, until all have charred spots on all sides and are softened. The roasting time varies with each piece. Remove the pieces to a plate, as they are ready, about 5 minutes for the garlic, 10 minutes for the chile, and 12 to 15 minutes for the onion and tomatoes. 2. When all are finished, finely chop the tomatoes, onions, and jalapeños, and put them in a bowl. Remove the outer skin from the garlic, and chop it very fine. Add it to the tomato mixture. 3. In a small dry skillet, toast the oregano until aromatic, about 45 seconds. Add to the bowl along with the cumin, olive oil, vinegar, and salt. Mix well. Serve at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PAN-ROASTED RED SALSA

Steps:

• 1. Heat a dry griddle or skillet over medium heat and pan-roast the tomatoes, onions, jalapeños and garlic, turning frequently, until all have charred spots on all sides and are softened. The roasting time varies with each piece. Remove the pieces to a plate, as they are ready, about 5 minutes for the garlic, 10 minutes for the chile, and 12 to 15 minutes for the onion and tomatoes. 2. When all are finished, finely chop the tomatoes, onions, and jalapeños, and put them in a bowl. Remove the outer skin from the garlic, and chop it very fine. Add it to the tomato mixture. 3. In a small dry skillet, toast the oregano until aromatic, about 45 seconds. Add to the bowl along with the cumin, olive oil, vinegar, and salt. Mix well. Serve at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.