Rustic Roasted Tomato Salsa Salsa De Molcajete 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

RUSTIC ROASTED TOMATO SALSA (SALSA DE MOLCAJETE)



Rustic Roasted Tomato Salsa (Salsa De Molcajete) image

I love this salsa for breakfast in Spicy Cilantro Scrambled Eggs or (for dinner) in Salmon in Luxurious Green Sesame Pipian. My housekeeper in Mexico gave me this recipe and I have used it ever since.

Provided by Witch Doctor

Categories     Sauces

Time 55m

Yield 2 cups

Number Of Ingredients 7

2 fresh jalapeno peppers (or 4 Serranos)
3 garlic cloves, unpeeled
1/2 cup finely chopped white onion
1 (15 ounce) can diced tomatoes with juice, preferably fire roasted or 4 large tomatillos, husked, rinsed and quartered and roasted
1/3 cup loosely packed roughly chopped cilantro
1 teaspoon fresh lime juice (or more)
salt, to taste

Steps:

  • Set a small skillet over medium heat. Lay the chilis and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chilis, about 15 minutes for the garlic.
  • While the chilis and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
  • Pull the stems off the roasted chilis and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be.
  • Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water, if necessary, to give the salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar, if using, and salt, usually about ½ teaspoons If not using within an hour or two, cover and refrigerate.
  • Note: If you're not planning to use the salsa within a few hours, wait until you're ready to serve to add the onions and cilantro.
  • Using fresh tomatoes:.
  • Roast 4 medium to large tomatillos, husked, rinsed and quartered, close up under a hot broiler until blistered and blackened in spots, then flip them over and roast the other side. Peel off the skin, chop them and use them in the salsa.

Nutrition Facts : Calories 84.3, Fat 0.5, SaturatedFat 0.1, Sodium 464.8, Carbohydrate 20.1, Fiber 4.1, Sugar 10.2, Protein 2.6

SALSA DE MOLCAJETE



Salsa de Molcajete image

Provided by Food Network

Categories     main-dish

Yield about 1 cup

Number Of Ingredients 5

6 Serrano chiles, stems removed
2 ripe tomatoes
2 cloves garlic
1 teaspoon coarse salt
Freshly ground black pepper, to taste

Steps:

  • On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
  • Serve in the molcajete or a small bowl.

SALSA DE MOLCAJETE



Salsa de Molcajete image

Provided by Food Network

Categories     main-dish

Yield about 1 cup

Number Of Ingredients 5

6 Serrano chiles, stems removed
2 ripe tomatoes
2 cloves garlic
1 teaspoon coarse salt
Freshly ground black pepper, to taste

Steps:

  • On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
  • Serve in the molcajete or a small bowl.

SALSA DE MOLCAJETE (MOLCAJETE SAUCE)



Salsa De Molcajete (Molcajete Sauce) image

While most table salsas are either fresh or cooked, in this version the flavor of the chiles and tomato is intensified by roasting. Some salsas can be made in a blender, but the texture of this one is much better when made in the traditional molcajete, as it is important that it be chunky, not smooth.

Provided by Honey Sweet

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 4

5 serrano chilies
2 tomatoes, ripe
1 garlic clove
1 teaspoon salt

Steps:

  • On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft.
  • Peel off and discard the burnt skin from the tomatoes.
  • In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding.
  • Add salt. Serve in the molcajete or a small bowl.

Nutrition Facts : Calories 39, Fat 0.4, SaturatedFat 0.1, Sodium 1560.9, Carbohydrate 8.4, Fiber 2.8, Sugar 5.1, Protein 1.9

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