Roasted Jalapeo Tomato Salsa With Fresh Cilantro Recipes

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.

TOMATO JALAPEñO SALSA CANNING RECIPE

Steps:

• Wash your jars, lids, bands, and canning tools in hot soapy water. Rinse thoroughly, and set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Combine all the ingredients in a medium pot. Bring the salsa to a boil over medium-high heat, reduce the heat to a simmer (180˚F), and cook for 5 minutes.
• Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.
• Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave a little space in between the jars.
• Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
• When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator and use up within a week.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for up to 12 to 18 months.
• Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields about 6 half-pint jars of tomato jalapeno salsa.

ROASTED JALAPEñO SALSA RECIPE

Steps:

• Heat a dry pan to medium-hot and add the jalapeños, onion, and garlic.
• Cook until the peppers are completely blackened, about 20 minutes. Remove from the pan.
• Cut the stems off of the jalapeños and place them in your blender.
• Remove the garlic cloves from their husks and add to your blender.
• Add the onion and cilantro, 1/4 cup of water, lime juice, and 1 tsp. salt.
• Blend for 30 seconds.
• Heat 2 tbsp of cooking oil to medium-hot in the same pan that you roasted the jalapeños.
• Pour the blended salsa into the hot oil. This step is called "seasoning" the salsa.
• After 1 minute in the hot oil, reduce the heat to low and simmer for 15 minutes. This deepens and intensifies the flavor.
• After 15 minutes, take and adjust the salt if needed.

ROASTED JALAPENO AND TOMATO SALSA

Steps:

• Place oven rack to highest position and preheat broiler.
• Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
• Tomatoes and peppers should be blackened in spots.
• Turn tomatoes and peppers over and broil for about another 10 minutes.
• Tomatoes and peppers should be blackened in spots and cooked through.
• Peppers may be done before tomatoes, if so, remove them as they are done.
• Remove from oven and let cool.
• Reduce heat to 425 degrees F.
• Cut onion into 1/4 inch slices and separate into rings.
• Place onion and garlic on a baking sheet and place in oven.
• Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
• Stir a couple of times during cooking.
• Remove from oven and let cool.
• Remove stems from peppers and tomatoes.
• Put peppers, onion and garlic in a food processor and coarsely chop.
• Scoop into a large bowl.
• Coarsely chop tomatoes and put in bowl.
• Stir together and add salt and apple cider vinegar.
• Chop cilantro and add.
• You may want to use less cilantro.
• Adjust salt and vinegar to taste.

ROASTED TOMATO AND TOMATILLO SALSA

Steps:

• Heat your oven to 425°.
• Arrange the tomatillos, tomato quarters, jalapeño, onion and garlic cloves on a baking sheet. Drizzle vegetables with olive oil to lightly coat.
• Roast the veggies for 20-25 minutes or until the tops of the veggies have started to brown.
• Remove from oven and add the roasted vegetables into the bowl of a food processor or a small blender. Add the lime juice, salt, and cilantro leaves.
• Pulse until all of the ingredients are combined and your desired salsa consistency is achieved.
• Serve with tortilla chips or as a condiment.
• Store for up to 1 week in the fridge.

ROASTED JALAPENO SALSA

Steps:

• Heat your oven to 450℉ then arrange the jalapenos, onion halves and garlic on a roasting tray
• Roast the veggies for 20 - 25 minutes, turning every 5 minutes or so. The jalapenos are ready when the skind have browned and loosened.
• Remove the veggies from the oven and allow to cool for 10 minutes before peeling the skin from the jalapenos and garlic.
• Add the jalapenos, onion, garlic, oil, cilantro, salt and lime juice to a blender and blend until smooth.
• Store in an airtight container in the fridge for up to a week, or freeze for longer shelf life.

ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO

Steps:

• 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
• 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
• 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
• 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

ROASTED TOMATO SALSA

Steps:

• Dry roast the garlic and the jalapenos over medium heat in a skillet until soft and blotchy black spots appear. This should take 10-15 minutes, and the jalapenos may be done sooner than the garlic.
• Meanwhile, thoroughly rinse the onions in a strainer with cold water. Drain thoroughly, lightly squeezing out water with a paper towel if needed. Place onions in a large glass bowl.
• After roasting, remove the stems from the jalapenos. If you like super spicy salsa, do not remove the seeds. If you like it milder, remove the seeds or some of them. Remove the papery skin from the garlic.
• Place jalapenos and garlic into food processor and pulse until finely chopped. Add the tomatoes and their juice and pulse until it's of your desired consistency. I like mine chunkier.
• Pour this mixture on top of the onions and mix.
• Add the cilantro and stir thoroughly.
• Taste and season with salt and lime juice.
• Note: if you won't be using the salsa for a few hours, wait until closer to serving to add the onion and cilantro.