Spicy Roasted Orange Salsa Recipes

SPICY ROASTED ORANGE SALSA

Steps:

• Preheat the oven to 400 degrees. On a sheet pan, place the tomatoes, onions, peppers and garlic cloves and the two orange halves.
• Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast everything for 20 minutes at 400 degrees.
• Remove the sheet pan and let the pan cool to room temperature. Add the tomatoes, onions, peppers and garlic cloves with the cilantro and the juice of the oranges to the jar of a blender or a food processor.
• Pulse until you have a thick salsa (still a little chunky!) and season to taste with kosher salt.
• Serve immediately with tortilla chips or refrigerate up to 5 days before serving.
• Preheat the oven to 400 degrees. On a sheet pan, place the tomatoes, onions, peppers and garlic cloves and the two orange halves.
• Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast everything for 20 minutes at 400 degrees.
• Remove the sheet pan and let the pan cool to room temperature. Add the tomatoes, onions, peppers and garlic cloves with the cilantro and the juice of the oranges to the jar of a blender or a food processor.
• Pulse until you have a thick salsa (still a little chunky!) and season to taste with kosher salt.
• Serve immediately with tortilla chips or refrigerate up to 5 days before serving.

ROASTED SALSA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
• Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
• Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
• Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

SPICY TOMATO SALSA

Steps:

• Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor. Pulse until the ingredients are combined but still chunky. Season with salt and pepper, to taste. Transfer to a small bowl and serve with tortilla chips.

ROASTED SPICY SALSA VERDE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
• Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
• Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

SPICY ORANGE SALSA

Steps:

• Combine all ingredients and chill for up to 24 hours.

ZESTY SALSA FOR CANNING

Steps:

• Combine all ingredients except tomato paste in large sauce pot.
• Simmer until desired thickness.
• Stir in tomato paste.
• Ladle hot salsa into hot jars leaving 1/4 inch head-space.
• Process 15 minutes in a hot water bath.
• Note: use more hot peppers for a very hot salsa or less for mild.
• It depends on how hot your peppers are and how hot you like your salsa.
• I never get close to 2 1/2 cups for our mild salsa.