Charred Tomato Chipotle And Mango Salsa Recipes

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CHARRED TOMATO SALSA



Charred Tomato Salsa image

Charring the tomatoes is the key to great salsa! I just recently started adding the chipotle in adobo, it gives it a great flavor!

Provided by Tresa H.

Categories     Peppers

Time 23m

Yield 8 serving(s)

Number Of Ingredients 6

9 tomatoes, roma is what i use
2 jalapenos (remove seeds if you like it really mild)
1/4 cup cilantro
1/2 chipotle chile in adobo (optional)
1 tablespoon adobo sauce (optional)
chicken bouillon granule

Steps:

  • Charr tomatoes and jalapenos until black on all sides.
  • You can do this in a cast iron skillet, in the oven or on the grill.
  • You want very dark skins.
  • Throw everything in blender.
  • Blend until constancy you want.
  • Add bouillon to taste.

Nutrition Facts : Calories 26, Fat 0.3, Sodium 7.2, Carbohydrate 5.6, Fiber 1.8, Sugar 3.8, Protein 1.3

CHARRED TOMATO MINT SALSA



Charred Tomato Mint Salsa image

Provided by Reed Hearon

Yield Makes 1 cup

Number Of Ingredients 10

3 plum tomatoes
a 1/2-inch-thick slice medium white onion
1 garlic clove, unpeeled
2 serrano chiles* with seeds, chopped (wear rubber gloves)
12 fresh coriander leaves, chopped coarse
3 large fresh mint leaves, chopped fine
1/4 teaspoon ground cumin
1/4 cup water
1/8 teaspoon coarse salt, or to taste
available at Mexican markets and some specialty produce markets

Steps:

  • Heat a dry "comal" or flat iron griddle over moderately low heat until hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and garlic skin.
  • Chop tomatoes, onion and garlic coarse and in a bowl stir together with remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and chilled, covered.

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