PAN-GRILLED TOMATO SALSA
Provided by Mark Bittman
Categories easy, weekday, condiments, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large skillet, preferably cast iron or nonstick, over medium-high heat for about 5 minutes. Add the tomatoes, raise the heat to high and cook until lightly charred on one side, 3 to 5 minutes. Turn, and cook the other side very lightly, about 1 minute. If necessary, work in batches to avoid crowding the tomatoes.
- Combine the olive oil and vinegar in a large, shallow dish and, as the tomatoes are done, turn them in the mixture. Season, and serve as a side dish, or as a sauce for grilled or roasted fish or chicken. (The salsa can be refrigerated for up to a day or two. Bring to room temperature before serving.)
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 4 grams
GRILLED TOMATO SALSA
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
- Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.
GRILLED TOMATO SALSA
Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 45m
Number Of Ingredients 6
Steps:
- While preparing grilled tomatoes, grill jalapeno, turning occasionally, until charred all over. Rub off skin with a paper towel; finely chop jalapeno (include seeds for added heat).
- In a bowl, toss tomatoes, jalapeno, onion, and cilantro with lime juice. Season with salt, as desired.
3-INGREDIENT GRILLED AND FRESH TOMATO SALSA
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Summer Grill Dip Salsa Tomato Onion Jalapeño Quick & Easy Appetizer Condiment Sauce Secrets
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
- Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
- Do Ahead
- Salsa can be made 1 day ahead. Transfer to an airtight container and chill.
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GRILLED TOMATO SALSA RECIPE
From growagoodlife.com
5/5 (4)Total Time 30 minsCategory Pantry IngredientsCalories 48 per serving
- Preheat the grill to medium-high heat. Place the tomatoes, peppers, onion, and garlic on the hot grate. Grill 8-10 minutes, turning the vegetables occasionally until tomato skins crack, peppers blister, and onions and garlic char. Remove vegetables from heat.
- Allow the vegetables to cool until you can handle them. Wear gloves and remove skins, seeds, and membrane from the Anaheim peppers. Keep jalapeño seeds if you want a hot salsa.
- Give vegetables a rough chop and add them to the food processor. Add the cilantro, lime juice, and seasonings to the food processor. Pulse until the salsa is at the consistency you like (I like mine smooth with no small chunks).
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