FIRE-ROASTED SALSA
Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. -Missy Kampling, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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
AUTHENTIC FIRE-ROASTED TEX-MEX SALSA
It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.
Provided by severlysnaped
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
- Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
- Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.
Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g
FIRE ROASTED SALSA WAGYU SKIRT STEAK ON CHEESY AREPAS
Categories Marinate
Number Of Ingredients 23
Steps:
- PREPARING THE FIRE ROASTED SALSA:Heat the grill to medium-high heat.Blacken the roma tomatoes, jalapeños (stems, pith, and seeds removed for mild heat), red onion halves, and head of garlic (top removed). Turn the ingredients as they blacken on the grill. The process will take around 20-25 minutes. Place blackened vegetables in a bowl, and put in the refrigerator to cool. Once everything has cooled, squeeze the roasted garlic cloves out of the garlic head by holding the root end. Cut off the ends of the red onion halves, and cut the onions into 2 inch pieces.Cut the jalapeños into 2 inch pieces as well. Place the tomatoes, onions, jalapeños, and garlic in a blender.Add the cilantro, lime juice (from 2 limes), and kosher salt to the blender. Blend all ingredients until smooth.
- PREPARING THE FULLBLOOD WAGYU OUTSIDE SKIRT STEAK: Remove the Fullblood Wagyu outside skirt steak from the refrigerator (after it has thawed overnight). Cut the steak in half, and place it in a large ziploc bag. Mix together 1 1/2 cups of the previously prepared fire roasted salsa and 1/3 cup of grapeseed oil. Pour the fire roasted salsa mixture over the steak (in the ziploc bag). Massage in the salsa. Place the marinated Fullblood Wagyu outside skirt steak in the refrigerator for 6-24 hours. Pull it out every hour or so to check that the salsa marinade is well distributed over the steak.One hour before grilling the marinated steak, pull it out of the refrigerator and allow it to reach room temperature.
- PREPARING THE CHEESY AREPAS:In a medium bowl, whisk together the Pan Masa arepa flour, kosher salt, and smoked paprika. In a pan, heat the whole milk and water to a simmer. Then, turn off the heat. With a wooden spoon, pour the liquid into the medium bowl with the flour. Mix until combined.Then, fold in the shredded jack cheese. This is your arepa mixture.Cut off two 12 inch x 24 inch strips of plastic wrap, and slightly overlap them (creating a 24 inch x 24 inch plastic square).Pour out the arepa mixture onto the plastic wrap, and start to form it into a log. Wrap the plastic over the log, and roll it to make a 3 inch log. Twist the ends of the plastic wrap tightly, and refrigerate the arepa log for 2 hours (minimum) or up to 5 days (maximum), depending on how much in advance you want to make the arepa mixture. When ready to finish making the arepas, pull the plastic wrapped log out of the refrigerator. Cut it into 1/2 inch disks. Heat a large griddle on medium heat with a teaspoon of butter or grapeseed oil, and toast each arepa disc on both sides for 2-3 minutes. Set aside to cool.
- PREPARING THE MASHED AVOCADOS: Remove the skin and seed from the avocados.Mash the avocados in small bowl. Mix in a 1/2 teaspoon of kosher salt and the juice from half of a lime
- FINAL STEPS:Heat the grill to medium-high heat, and let it warm up for 10 minutes. Once heated, carefully pull the outside skirt steak from the marinade. Let the excess fire roasted salsa fall off. Place the steak on the heated grill, and grill on both sides for 7-8 minutes. Let it rest for 10 minutes, and then cut it against the grain into thin pieces. Build your arepas with a layer of mashed avocados, 3-4 slices of Fullblood Wagyu steak, roasted salsa, and crumbled cotija cheese.Serve with lime wedges, and garnish with chopped cilantro. Enjoy!
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