Roasted Tomato Lime Salsa Recipes

ROASTED TOMATO SALSA

Steps:

• Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. 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.

AIR FRYER ROASTED SALSA

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C).
• Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process.
• Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
• Transfer vegetables to a cutting board and allow to cool for 10 minutes.
• Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

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.

ROASTED TOMATO LIME SALSA

Steps:

• Soak the finely chopped onion in the lime juice for 10 minutes.
• Meanwhile, put the jalapenos, garlic cloves and tomatoes in a pan and char on all sides.
• Put the charred items in a blender and puree until blended but still a bit chunky. Add the onion (with lime juice), cilantro, salt and pepper and blend just until all ingredients are mixed together.
• Chill for half an hour (will be hot) or put in the freezer for 10 minutes if you want to eat it sooner.
• Will keep for about a week in an airtight container.

ROASTED TOMATO SALSA

Steps:

• Set an oven rack about 10 inches from the heat source and preheat the oven's broiler for 5 minutes. Line a baking sheet with foil.
• Spread tomatoes and jalapenos, skin-side up, on the prepared baking sheet. Add onion. Drizzle with a little olive oil and season lightly with salt and pepper.
• Cook under the broiler for 20 minutes. Remove from the oven and let cool.
• Remove stems from tomatoes and jalapenos. Transfer to a blender with onions and all roasting juices. Add lime juice and more salt, to taste. Pulse to blend.
• Transfer to a serving bowl and mix in cilantro.