Roasted Tomato Or Tomatillo Salsa Recipes

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 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.

ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
• Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
• Serve with chips or as a salsa for tacos and burritos.

ROASTED TOMATO AND TOMATILLO SALSA

Steps:

• Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
• Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Here's why roasting tomatillos is better than boiling them.
• Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
• Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
• Serve immediately or chill in the fridge for a bit before serving.
• Store leftovers in an airtight container in the fridge where they will keep for a few days.

ROASTED TOMATO SALSA

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.

ROASTED TOMATILLO AND GARLIC SALSA

Steps:

• Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
• Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

QUICK ROASTED TOMATILLO SALSA

Steps:

• Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
• Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and 1/4 cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving to allow the flavors to develop.

ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.

ROASTED TOMATO OR TOMATILLO SALSA

Steps:

• Heat a skillet over medium-high heat. Put the whole chiles and the garlic cloves, unpeeled in the pan. Core the tomatoes and cut them in half. If cooking tomatillos, remove the husks and cut the tomatillos in half. Add the tomatoes or tomatillos to the pan, and cook the vegetables for 10 minutes or so, until they start to soften and brown. Turn them over to brown on the other side, and cook until tender throughout, then remove from the pan.
• Squeeze the soft garlic cloves out of the skins. Remove the stems from the serranos and slice the chiles. Combine the garlic and chiles in the mortar and grind to a paste. Add the tomatoes, with or without the skins, and mash them to blend thoroughly with the garlic and chiles. Peel and finely dice the onion, put it in a small strainer, and rinse in water to crisp the onion and take away some of the raw bite. Stir the onion into the salsa and season with salt, a squeeze of lime juice, and the chopped cilantro.

ROASTED TOMATILLO, TOMATO N CHILE SALSA

Steps:

• Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
• Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
• Allow to cool slightly before blending.
• Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
• Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
• Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• Repeat with the remaining jars.
• Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn't sealed and should be refrigerated immediately. Store the jars in a dark area.

SMOOTH ROASTED TOMATILLO SALSA

Steps:

• Heat oven to 400°.
• Put the tomatillos, garlic and peppers on a baking sheet.
• Drizzle with the olive oil, season with salt and pepper.
• Roast the vegetables in the oven until browned and softened, about 15-20 minutes.
• Remove from oven and place the tomatillos in a food processor.
• Squeeze the garlic cloves in the food processor.
• Peel, seed the peppers and place in the food processor.
• Add onions, juice of lemon and lime to the veggies.
• Pulse until the mixture is fully incorporated but not pureed.
• Season the salsa with salt and pepper.