Fire Roasted Tomato Salsa Recipes

FIRE-ROASTED CHERRY TOMATO SALSA

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.

FIRE-ROASTED TOMATO SALSA

Steps:

• Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.

ROASTED GREEN TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
• Place green tomatoes, onion, jalapeno peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
• Bake in the preheated oven until vegetables start to char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
• Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill until serving.

ROASTED TOMATO SALSA I

Steps:

• Preheat the broiler.
• In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
• Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
• Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
• In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA

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.

FIRE-ROASTED SALSA

Steps:

• In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.

FIRE ROASTED TOMATO SALSA

Steps:

• In a large bowl, toss tomatoes with oil, salt and pepper.
• Cut the top off the garlic head and brush with olive oil; wrap in foil.
• Lightly oil grill rack.
• Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally.
• Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
• Remove skin, stems, and seeds from the peppers; discard.
• Finely chop the peppers.
• Chop the tomatoes, onion and garlic.
• Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
• If not serving right away, cover and refrigerate up to 3 hours.

FIRE ROASTED TOMATO BLENDER SALSA

Steps:

• In this order, put the cilantro, tomatoes, garlic, jalapeno, onion, lime juice and 1 1/2 teaspoons salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

FIRE ROASTED TOMATO SALSA

Steps:

• In a bowl combine the white onion, diced roma tomatoes, and lime juice. Set aside.
• In the bowl of a food processor, put in the garlic and pulse about 3 - 4 times.
• Add in jalapeno, scallions, dried parsley, corriander, cumin salt and pepper and process until finely chopped.
• Add in the can of tomatoes, and process until smooth.
• Pour this over the onion and tomato mixture; and stir.
• Refrigerate about 2 hours to allow flavors to meld.
• Have a nice cold cerveza or margarita in one hand, and a hint of lime tortilla chip with this salsa on it in the other, and you are in business.
• Eat and enjoy!

FIRE-ROASTED TOMATO CHIPOTLE SALSA

Steps:

• Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so.
• Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
• Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
• Serve chilled or at room temp with chips, red meat or chicken.