Bobby Flay Tomato Salsa Recipes

SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA

Steps:

• Heat grill to high.
• Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
• Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
• Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
• Heat grill to high.
• Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
• Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
• Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

ROASTED TOMATO SALSA WITH A SMASHED AVOCADO AND CHIPS

Steps:

• Smashed Avocado:;
• Preheat grill over high heat.
• Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve.
• Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn.
• To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth.
• Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime.
• Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash.
• Serve chips in a large bowl tossed with salsa and avocado.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

MIXED TOMATO SALSA CROSTINI

Steps:

• Preheat a broiler, oven or grill to medium-high heat.
• Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Remove and drizzle with extra-virgin olive oil and season with salt.
• Combine the tomatoes, olive oil, vinegar, honey and oregano in a medium bowl and season with salt and pepper. Gently toss in the queso fresco. Let the relish sit at room temperature for at least 15 minutes before serving. Top the bread with the relish and serve.

FRESH TOMATO SALSA

Steps:

• Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.

CHILAQUILES STRATA WITH TOMATILLO SALSA AND TOMATO-CORN-AVOCADO SALAD WITH GREEN ONION VINAIGRETTE

Steps:

• For the tomatillo salsa: Preheat the oven to 425 degrees F. Combine the tomatillos, garlic and onion on a baking sheet. Toss with the canola oil and some salt and pepper to combine. Roast in the oven until the mixture is slightly charred and soft, stirring once, about 30 minutes. Remove from the oven and let cool slightly. Reduce the oven heat to 375 degrees F.
• Transfer the mixture to a food processor and process until coarsely chopped. Add the spinach, cilantro, chipotle, lime juice and some salt and pepper and process until smooth. Taste, and add some honey as desired to balance the acidity of the tomatillos. Measure out 1 cup and transfer the rest to a serving bowl.
• For the strata: Butter a 9-by-13-inch baking dish. Whisk the eggs in a medium bowl until smooth. Add the milk, 1 cup of the tomatillo salsa, half of the Cheddar, half of the Monterey Jack and the cilantro and stir until combined. Stir in the chips and let the mixture sit for 15 minutes. Scatter the remaining Cheddar and Monterey Jack on top.
• Transfer the mixture to the prepared baking dish and bake until lightly golden brown and puffed, about 30 minutes. Remove from the oven, top with the cotija and bake for another 5 minutes.
• While the strata bakes, make the salad: Heat the canola oil in a medium skillet over medium heat. Add the corn and cook, tossing, just to warm, about 30 seconds. Add the tomatoes, avocados, parsley and some salt and pepper and toss gently once or twice.
• Combine the green onions, lime juice, mustard and some salt and pepper in a bowl. Whisk in about 1/3 cup olive oil to combine; taste, add more oil or honey as desired.
• Pour the green onion vinaigrette around the corn mixture and fold gently to combine. Let the salad sit at room temperature for about 15 minutes before serving.
• Let the casserole sit for 10 minutes before serving. Serve with the tomato-corn-avocado salad and the remaining tomatillo salsa.

BOBBY FLAY'S HABANERO SALSA

Steps:

• Mix all ingredients together.
• Serve at room temperature.