Roasted Tomato Serrano Salsa Recipes
ROASTED TOMATO-SERRANO SALSA
Provided by Shelley Wiseman
Yield about 1 cup
Number Of Ingredients 3
Steps:
- Position a rack in the center of the oven, and heat the oven to 500°F. Line a large rimmed baking sheet with foil.
- Put the tomatoes and serrano on the baking sheet, and roast, turning the chile occasionally, until the chile is browned and softened, about 15 minutes. Remove the chile, and continue to roast the tomatoes until blackened and very soft, 25 to 30 minutes.
- Roughly chop the chile with 1 tsp. salt, and then transfer to a food processor, add the tomatoes and their juices, and pulse until coarsely chopped. Season to taste with salt and serve.
Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Sugar 1 g, Fiber 1 g, Sodium 140 mg
ROASTED SERRANO SALSA
Recipe posted per request for salsa recipes. This is a very hot relish type of salsa, if you want it milder you can change the type of chilies used. Recipe source: Coyote Cafe.
Provided by ellie_
Categories Sauces
Time 1h10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a cast iron skillet over medium high heat cook the seranos until blackened.
- Remove half of the blackened skin and discard.
- Chop the chilies.
- Combine the chopped chilies with the remaining ingredients.
- Let stand 1 hour.
- Cover and refrigerate.
ROASTED TOMATO AND TOMATILLO SALSA
This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!!
Provided by Mexican Please
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving
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