ROASTED TOMATO-CASHEW SALSA
If we had to give this salsa a heat index rating, it would get three out of five chiles.
Provided by Rick Martinez
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8-10 minutes. Let cool. Remove and discard stems from chiles.
- Increase oven temperature to 450°F. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
- Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
ROASTED TOMATO SALSA I
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
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
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
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
ROASTED-TOMATO SALSA
A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic, adding a rich, smoky flavor to this spicy dip that's a crowd-pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
- Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
ROASTED TOMATO SALSA
Tomatoes and jalapeño chiles come together in this flavorful salsa - a perfect accompaniment to any meal.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h
Yield 11
Number Of Ingredients 8
Steps:
- Set oven control to broil. Lightly spray cookie sheet with cooking spray. Place tomatoes and chiles on cookie sheet. Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning once or twice, until lightly charred and blistered. Place chiles in small bowl; set aside to cool. Place tomatoes in resealable food-storage plastic bag; seal bag and let stand 10 minutes.
- Heat oven to 450°F. In medium bowl, toss onion and garlic with oil. Transfer to 15x10x1-inch pan. Bake 10 minutes, stirring once, until golden and soft.
- Remove and discard stems from chiles; place chiles in food processor. Add onion and garlic. Cover; process until finely chopped, scraping down sides of bowl as needed. Return mixture to medium bowl.
- Peel tomatoes over another bowl to catch juices (do not seed); reserve juice. Place tomatoes in food processor. Cover; process until coarsely chopped. Add to onion mixture in bowl; mix well. Stir in reserved tomato juice, the cilantro, salt and vinegar. Store tightly covered in refrigerator up to 2 days. Serve salsa at room temperature.
Nutrition Facts : Calories 33, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 245 mg
ROASTED TOMATO SALSA
Fresh salsa is tasty, but broiling the tomatoes and onions first really imparts a smoky flavor and takes salsa to the next level. That's probably why it's such a common culinary practice in Mexico!
Provided by Food Network Kitchen
Categories condiment
Time 11m
Number Of Ingredients 0
Steps:
- Broil 5 plum tomatoes and 1 sliced red onion, about 6 minutes. Pulse in a food processor with 1 chipotle in adobo plus 1 teaspoon sauce from the can, 2 tablespoons cilantro and 1 teaspoon cider vinegar.
ROASTED TOMATO SALSA (SALSA ASADA)
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano chile and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes.
- Transfer the vegetables and chile to a food processor and add the chicken broth and cilantro. Pulse until smooth but with some small pieces remaining, or to the desired consistency. Season with salt and pepper.
- Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.
ROASTED TOMATO SALSA
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
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
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