Roasted Jalapeño Tomato Salsa With Fresh Cilantro Recipes

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ROASTED TOMATO SALSA I



Roasted Tomato Salsa I image

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.

Provided by KATKRO

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 24

Number Of Ingredients 9

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 ½ tablespoons olive oil
1 teaspoon ground cumin
¼ teaspoon salt
3 tablespoons fresh lime juice
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g

ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO



Roasted Jalapeño-Tomato Salsa with Fresh Cilantro image

Provided by Rick Bayless

Categories     Condiment/Spread     Garlic     Herb     Pepper     Tomato     Roast     Fall     Jalapeño

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar

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 JALAPENO AND TOMATO SALSA



Roasted Jalapeno and Tomato Salsa image

Originally from Rick Bayless, adapted to my own taste. I think this is a medium hot salsa. Heat level can be adjusted up or down with the habaneros.

Provided by acid.

Categories     Southwestern U.S.

Time 55m

Yield 5 cups

Number Of Ingredients 8

3 lbs plum tomatoes
10 jalapenos
3 habaneros (optional)
1 small white onion
12 cloves garlic (peeled)
1 bunch cilantro
1 teaspoon salt (plus more to taste)
1 tablespoon apple cider vinegar (plus more to taste)

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.

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