Paleo Style Fire Roasted Salsa Recipes

FIRE-ROASTED SALSA RECIPE

Steps:

• Preheat your grill to a medium-high heat. Place the tomatoes, onion, jalapeño, and garlic in a single layer on a baking sheet. Grill the vegetables until blackened on all sides, 10 to 15 minutes per side. Transfer the cooked vegetables to a food processor and pulse until coarsely pureed. Transfer the salsa to a bowl. Add the cumin, the lime juice, the oregano, the cilantro, and season with salt and pepper to taste. Give everything a good stir. Refrigerate or serve warm right away.

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.

PALEO-STYLE FIRE ROASTED SALSA

Steps:

• Fill a small bowl with water and submerge chipotle chile pepper in the water until softened and rehydrated, 10 to 15 minutes. Remove chipotle pepper and set aside.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place tomatoes on the prepared baking sheet, and broil until the skins are charred, 13 to 15 minutes. Flip and char the other side for an additional 5 minutes.
• Combine charred tomatoes, garlic, cilantro, white onion, jalapeno pepper, chipotle pepper, and lime juice in a food processor; puree until evenly blended.

SALSA TATEMADA NORTEñA (FIRE-ROASTED SALSA)

Steps:

• Start a charcoal or prepare a gas grill. Once hot, place the whole tomatoes, chiles and onion on the grill. Let the ingredients char for about 12 to 15 minutes, flipping every 3 to 4 minutes. Pull them off the grill once cooked: The tomatoes should be completely mushy, as their skins start to break and their juices start to come out. The chiles should be wilted, charred and wrinkled. The onion should be darkened and softened. (Alternatively, ingredients can be charred under the broiler on an aluminum foil-covered baking sheet, or directly on a preheated comal or a cast-iron pan set over medium heat.)
• Place charred chiles in a plastic bag, and close the bag well. Let chiles steam and sweat for 5 to 10 minutes. As soon as they have cooled enough to handle, remove them from the bag, slip off their skins, make a slit down the side of each and remove their seeds and stems. You could rinse the chiles under a thin stream of water, to help remove the seeds, or rinse them off by dipping them into a bowl of water. (Don't remove or discard the skin, seeds or juices from the tomatoes and onion.)
• Set the charred tomatoes, onion and cleaned chiles on a chopping board, and finely chop. Place in a bowl, add salt, and mash and mix with a fork. (Alternatively, ingredients can be mashed in a molcajete.) Taste for salt and add more, if needed.
• Serve immediately, or cover and refrigerate for up to 5 days. The salsa can be eaten cold, though is best consumed lukewarm or hot. If desired, you can reheat it in a small saucepan until warmed.