Roasted Salsa Recipes

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ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 32 servings (8 cups)

Number Of Ingredients 15

12 large tomatoes, halved and seeded, divided
2 tablespoons olive oil, divided
1 bunch fresh cilantro, trimmed
1/4 cup lime juice
4 garlic cloves, peeled
2 teaspoons grated lime zest
1 large sweet yellow pepper, finely chopped
6 jalapeno peppers, minced
12 green onions, thinly sliced
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground chipotle pepper
2 teaspoons salt
1/4 teaspoon Louisiana-style hot sauce
Tortilla chips

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.

Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CLASSIC ROASTED SALSA



Classic Roasted Salsa image

Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 3 cups

Number Of Ingredients 7

2 large tomatoes (1 1/2 pounds)
1 medium white onion, halved
3 jalapenos
3 garlic cloves, unpeeled
3 tablespoons fresh lime juice (from 2 limes)
Coarse salt and ground pepper
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 9 g, Fiber 1 g

ROASTED SALSA



Roasted Salsa image

The charred tomatoes and peppers add a nice flavor to this salsa.

Provided by ChrisP

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

Time 1h5m

Yield 32

Number Of Ingredients 15

olive oil cooking spray
7 roma tomatoes, halved and cored, or more to taste
2 Anaheim chile peppers, halved lengthwise and seeded
2 jalapeno peppers
1 poblano chile pepper, halved lengthwise and seeded
2 onions, quartered
2 garlic cloves, peeled
1 lime, juiced
2 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons cider vinegar, or more to taste
¾ teaspoon dried oregano, or more to taste
¾ teaspoon ground cumin, or more to taste
¾ teaspoon kosher salt, or more to taste
¾ teaspoon ground black pepper, or more to taste
½ teaspoon celery salt, or more to taste

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.

Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g

ROASTED CHILE SALSA



Roasted Chile Salsa image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h

Yield 36 servings

Number Of Ingredients 10

6 28-ounce can whole tomatoes with juice
18 roast poblano chiles
1 1/2 cups fresh cilantro leaves (or more to taste!)
3/4 cup chopped onion
3 clove garlic, minced
3 whole jalapeno, quartered and sliced thin, with seeds and membrane
3/4 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/2 whole limes, juiced

Steps:

  • Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
  • Divide the ingredients into 3 batches so they will fit into a 12-cup processor
  • Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate the salsa for at least an hour before serving.

QUICK-ROASTED SALSA



Quick-Roasted Salsa image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

8 Roma tomatoes, halved
4 cloves garlic
1 small white onion, quartered
1 jalapeno, stemmed, halved and partially seeded
1 poblano pepper, stemmed and halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 limes, zested and juiced
1/2 cup fresh cilantro, chopped

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.

DRUNKEN ROASTED SALSA



Drunken Roasted Salsa image

This is a fun take on a fresh salsa that is sure to be a hit at any party. This salsa does pack quite a punch, but you can always use fewer peppers.

Provided by Christiana

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

Time 40m

Yield 40

Number Of Ingredients 14

½ green bell pepper
½ red bell pepper
2 fresh jalapeno peppers
2 serrano peppers
2 tablespoons olive oil
¾ large white onion, cut into large chunks
½ large fresh tomato, chopped
3 cloves garlic
¼ cup cilantro leaves
1 (12 ounce) can canned diced tomatoes with their juice
2 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon ground black pepper
3 fluid ounces Mexican beer

Steps:

  • Preheat oven to broil. Line a baking sheet with foil.
  • Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
  • Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.

Nutrition Facts : Calories 11.9 calories, Carbohydrate 1.1 g, Fat 0.7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 43.1 mg, Sugar 0.5 g

FIRE-ROASTED SALSA



Fire-Roasted Salsa image

Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. -Missy Kampling, Mountain View, California

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 6

1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1/2 cup sliced onion
1/3 cup fresh cilantro leaves
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt

Steps:

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

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA



Authentic Fire-Roasted Tex-Mex Salsa image

It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.

Provided by severlysnaped

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

Time 20m

Yield 8

Number Of Ingredients 7

cooking spray
5 large Roma tomatoes, halved lengthwise
¼ large white onion
1 jalapeno pepper, stem removed
⅓ cup chopped fresh cilantro
1 lime, juiced
1 ½ teaspoons garlic salt, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  • Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
  • Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
  • Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g

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 TOMATO SALSA



Roasted Tomato Salsa image

Tomatoes, onions, and jalapenos get added flavor when they're roasted first before being combined in this easy homemade salsa recipe.

Provided by Nick Weaver

Time 35m

Yield 4

Number Of Ingredients 7

4 large Roma tomatoes, halved lengthwise
2 medium jalapeno peppers, halved lengthwise
½ medium white onion, coarsely chopped
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
1 medium lime, juiced
1 tablespoon chopped fresh cilantro

Steps:

  • Set an oven rack about 10 inches from the heat source and preheat the oven's broiler for 5 minutes. Line a baking sheet with foil.
  • Spread tomatoes and jalapenos, skin-side up, on the prepared baking sheet. Add onion. Drizzle with a little olive oil and season lightly with salt and pepper.
  • Cook under the broiler for 20 minutes. Remove from the oven and let cool.
  • Remove stems from tomatoes and jalapenos. Transfer to a blender with onions and all roasting juices. Add lime juice and more salt, to taste. Pulse to blend.
  • Transfer to a serving bowl and mix in cilantro.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 6.3 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 4.7 mg, Sugar 3 g

ROASTED FRESH PEPPER SALSA



Roasted Fresh Pepper Salsa image

This brightly colored salsa is highlighted by the peppers, radishes and red onions

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 10

3 to 4 fresh jalapenos, different colors if possible
2 fresh Anaheim, Yellow Wax, or guero peppers
2 bell peppers; 1 red and 1 yellow or orange
1 clove garlic, peeled and minced
1 small red onion, cut into 1/4-inch dice to yield 1/2 cup
3 radishes, trimmed and cut into 1/4-inch dice
1/2 cup fresh cilantro leaves, roughly chopped, plus extra for garnish
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons freshly squeezed lemon juice

Steps:

  • Roast jalapenos, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalapenos into half-inch pieces, Anaheims and bells into one-inch pieces. Transfer peppers and any reserved juices to small bowl.
  • Add remaining ingredients to peppers; combine. Garnish with reserved cilantro. Will keep, covered, in refrigerator, 4 to 6 hours.

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From iheartnaptime.net
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TLALTEQUEADAS (SPINACH AND SQUASH BLOSSOM FRITTERS WITH ROASTED …
3. Transfer the tomatoes and jalapeños to a blender, add ¼ cup of the onion, the garlic, and 1½ teaspoons of the salt, and process until completely smooth. Transfer the roasted tomato salsa to a small bowl, stir in the lime juice, and set aside (this can be made up to 8 hours in advance). 4. In a large bowl, stir together the chia seeds ...
From goop.com
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OVEN ROASTED SALSA - EVERY LAST BITE
2017-04-18  · Preheat the oven to 250 degrees Celsius (475 degrees Fahrenheit) On a baking sheet place the tomatoes, garlic cloves, slices of pepper, onion and the halved jalapeños. Drizzle with olive oil and sprinkle with salt. Place the tray in the oven and bake for 5 minutes, make sure to keep an eye on it to ensure the garlic doesn't burn.
From everylastbite.com
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ROASTED TOMATO SALSA - NATASHASKITCHEN.COM
2013-08-05  · How to make Roasted Tomato Salsa: Preheat oven to 375°F. 1. Cut tomatoes, onions and peppers in half. Scrape out seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 30 minutes or until tomatoes and onions are soft. 2.
From natashaskitchen.com
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RESTAURANT STYLE FIRE ROASTED SALSA | LITTLE SPICE JAR
2020-05-19  · 1. salsa + chips (by the dozen) 2. crockpot salsa chicken and black beans. 3. scrambled eggs + tortillas + cheese + salsa. 4. migas. 5. chicken tacos with fire roasted salsa. 6. taco salad minus the dressing, add the salsa. 7. more salsa + chips x …
From littlespicejar.com
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AUTHENTIC SALSA VERDE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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ROASTED SALSA RECIPE - THE YUMMY LIFE
2011-09-15  · Step 3. Arrange the tomatoes, cut side down, on a large baking sheet, along with the peppers, garlic cloves, and cut-up onion. Step 4. Roast the tray at 450 degrees for approx. 30 minutes, until the tomato and chile skins are blistered and partially blackened.
From theyummylife.com
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CLASSIC ROASTED TOMATO SALSA - ABERDEEN'S KITCHEN
2016-12-31  · Preheat oven to 400˚F. Prepare a baking sheet with foil. Place tomatoes, onion, chilis, and garlic cloves in a single layer onto the prepared baking sheet. Drizzle with olive oil and a pinch of salt and pepper. Bake in oven for 10-12 minutes until softened. Broil for …
From aberdeenskitchen.com
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Top Asked Questions

How to make roasted tomato salsa?
How to make Roasted Tomato Salsa: Preheat oven to 375°F. 1. Cut tomatoes, onions and peppers in half. Scrape out seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 30 minutes or until tomatoes and onions are soft.
How do you make salsa?
The salsa is really simple to make. Here are the basic steps (the full recipe is in the recipe box below). Step 1, Char the tomatoes, peppers, and garlic. Place tomatoes, peppers, and garlic under the broiler on high, turning each ingredient so all sides become slightly charred. This can also be done on a barbecue (I’d use medium-high heat).
What is roast roasting salsa?
Roasting intensifies the flavor of the tomatoes, mellows the onions and garlic, and adds a touch of smokiness. This is the only salsa recipe I make other than my salsa verde, which is almost identical (only tomatillos replace the tomatoes).
How to make spicy salsa from peppers?
Peel most of the skins from the peppers and remove the seeds. For a spicier salsa, leave in some or all of the seeds. Remove the softened garlic from peel. Add roasted tomatoes, peppers, garlic flesh, onion, cilantro, lime juice, and a pinch of salt to a food processor or blender.

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