FIRE-ROASTED CHERRY TOMATO SALSA
This gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor and provides just the right touch of smoky goodness. I'm sure your friends are more than happy with the jarred stuff, but once in a while it's nice to see if they're paying attention.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
- Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
- Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
- Remove garlic from skins; discard skins.
- Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.
Nutrition Facts : Calories 16.1 calories, Carbohydrate 2.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 12.5 mg, Sugar 0.4 g
QUICK AND EASY, CHERRY TOMATO SALSA
Cherry Tomato Salsa is naturally sweet with tons of fresh garden flavors. Made with only six ingredients - and no tedious chopping - it couldn't be easier to make.
Provided by Kari
Categories Appetizer Condiments Pantry
Time 8m
Number Of Ingredients 7
Steps:
- First, peel the onion and cut it in half. Then, add the onion and garlic cloves to the bowl of a food processor.
- Chop the onion and garlic, then roughly chop one jalapeño and add it to the food processor. (Exclude the membrane and seeds to reduce the heat.)
- Chop the jalapeño with the onions/garlic.
- Next, add tomatoes then cilantro to the food processor.
- Chop the tomatoes and cilantro to your desired consistency.
- This next step is optional, but I like to do it - pour the salsa into a fine metal strainer over a bowl to get rid of any excess moisture. (The tomatoes and onions release a lot of liquid when you chop them up.) You want to do this BEFORE adding the salt and lime juice because you will strain out the salt and lime otherwise.
- Return the strained salsa to a bowl (or the food processor), then add salt and the juice of a lime.
- Mix well, then taste. Adjust with more salt, lime, and cilantro if needed. Serve with tortilla chips.
Nutrition Facts : ServingSize 1 bowl, Calories 128 kcal, Carbohydrate 31 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 1220 mg, Fiber 6 g, Sugar 15 g
CHERRY TOMATO SALSA
Turn backyard cherry tomatoes into a colorful, and tasty,salsa.
Provided by admin
Number Of Ingredients 8
Steps:
- Wash tomatoes and peppers before chopping. Peel onion and garlic.
- Chop cherry tomatoes (I usually cut them in half or in quarters, depending on size), peppers, onion, and garlic.
- Combine all ingredients in large saucepan or Dutch oven. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 10 minutes.
- Ladle hot salsa into pint jars, leaving ½ inch headspace. Wipe jar rims with damp paper towel.
- Cover with two-piece lids. Process in water bath canner for15 minutes.
- Makes about 4 pints of salsa.
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