Salsa De Tomate Asado Roasted Tomato Sauce Recipes

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 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 TOMATO SALSA

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.

ROASTED TOMATO SALSA

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)

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.

HOMEMADE SALSA USING CANNED TOMATOES!

Steps:

• Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.

CARNE ASADA WITH TOMATO JALAPENO SAUCE

Steps:

• Place all of the marinade ingredients, except for the steak, into a food processor and buzz them up. Then pour the mixture over the steak in a non-reactive container and marinade for about 15 minutes. Any longer and the acid from the lime juice will cook your steak for you!
• Meanwhile prepare the sauce by buzzing the fire roasted tomatoes, jalepeno, garlic, vinegar, sugar, cilantro and salt & pepper in your food processor until you have a fine consistency.
• Place this mixture in a pot over medium heat and cook for about 20 minutes, stiring constantly to make sure the tomatoes don't burn.
• Grill the steak over high heat to your desired doneness (skirt steak is exceedingly thin so 2 minutes a side on my gas grill was about medium rare). It all depends on your heat, so since you're the cook, you decide!
• Top the steak with the sauce and serve.
• Optionally, to do it exactly like they do at El Torito, go ahead and roll the jack cheese inside a corn tortilla (which has been softened in a little bit of hot oil for 5 seconds), which you have baked just until the cheese melts. Place this enchilada on top of the steak before you spoon on the sauce.
• Please enjoy.

ROASTED TOMATO SALSA

Steps:

• Roast the Vegetables
• Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
• Place all of the vegetables on the prepared baking sheet, cut side up. Depending on the size of your baking sheet, you may need to use two sheets. Drizzle the vegetables with oil and season generously with salt and pepper.
• Roast for 40 minutes, or until the tomatoes are shriveled up and develop bits of deep brown spots of color.
• Puree the Vegetables
• Transfer all of the roasted vegetables to a blender and add the vinegar and water. Puree until smooth. Taste the salsa and adjust the seasoning, if necessary.
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
• COOKING NOTES
• INGREDIENTS
• Tomatoes
• Even though I use cherry tomatoes in the recipe, any type of tomato would work well here. Just keep in mind that larger ones will take longer to roast. Also, the sweeter the tomato, the sweeter the salsa.
• TECHNIQUES
• Roasting
• Roasting vegetables really brings out their natural flavors by doing two things: dehydrating them concentrates their flavors and caramelizing them brings our their sweetness.
• In order to achieve this you need a hot oven and the vegetables need space. Do not overcrowd or stack your vegetables because that will cause them to steam and not roast.
• ADVANCE PREPARATION
• If placed in an airtight container, the salsa will keep in the refrigerator for up to 1 week.