ROASTED TOMATO & THAI SALSA
Some of my favorite flavors mixed al together!
Provided by Lynn Socko
Categories Salsas
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Cut tomatoes in half, quarter onion half. Lay on baking sheet and place in 300° oven for 30 min. Allow to cool, then place tomatoes and onion in food processor and puree.
- 2. Pour into bowl and mix Thai chile sauce in. Enjoy a forehead sweating good time.
ROASTED TOMATO SALSA
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 32 servings (8 cups)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED TOMATO SALSA (SALSA ASADA)
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano chile and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes.
- Transfer the vegetables and chile to a food processor and add the chicken broth and cilantro. Pulse until smooth but with some small pieces remaining, or to the desired consistency. Season with salt and pepper.
- Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.
ROASTED-TOMATO SALSA
A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic, adding a rich, smoky flavor to this spicy dip that's a crowd-pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
- Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
ROASTED SALSA
The charred tomatoes and peppers add a nice flavor to this salsa.
Provided by ChrisP
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h5m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g
ROASTED TOMATO SALSA I
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g
More about "roasted tomato thai salsa recipes"
ROASTED TOMATO SALSA RECIPE
From natashaskitchen.com
5/5 (36)Total Time 45 minsCategory EasyCalories 24 per serving
- Cut tomatoes, onions and peppers in half. Scrape out the seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 25 minutes or until tomatoes and onions are soft.
- After 25 min, move the rack to the highest position, set the oven to broil and roast vegetables for an additional 5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple times to make sure they don't turn too black). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.
- Let vegetables cool down a bit then use a food processor to blend everything together along with one bunch of cilantro, 1 Tbsp of salt and any tomato juice left in the baking dish (feel free to discard tomato juice for a thicker salsa. If your food processor is small, process in a few batches then mix it all together. Let cool to room temp, then cover and refrigerate until ready to eat.
THAI SALSA ROJA | THAI CALIENTE - THAI AND …
From thaicaliente.com
5/5 (1)Total Time 30 minsCategory SalsaCalories 13 per serving
- Place the Roma tomatoes whole, Garlic cloves, whole jalapenos, and white onion (halved), on a slotted grill pan.
- Roast on the grill for about 20 minutes until the tomatoes and onion became soft. If you want to do this in the oven, you can place everything on a rimmed baking sheet and broil for a few minutes until the tomatoes and jalapeno become blistered.
- Allow to cool and place in blender with lime juice, fish sauce, and cilantro. Blend until desired consistency is reached and taste. I added a dash of salt to bring out more flavor.
- Pour into jars with lids and place in refrigerator to cool. Airtight jars will store the salsa for about a week in the refrigerator.
THAI SWEET BASIL ROASTED TOMATO SALSA - THAT …
From thatspicychick.com
Estimated Reading Time 9 mins
- Chop up the Roma tomatoes, red onion, garlic, and red and green chilies and set aside. Pick the leaves off the Thai sweet basil stems, wash and dry with paper towels and set aside. Tear up the kaffir lime leaves into small pieces and set aside. Grab large a handful of coriander, wash and dry with paper towels and set aside. Use a citrus squeezer to squeeze a lime and reserve the juice in a small bowl or bottle.
- Set your oven to the broiler or hot air grilling setting to preheat. Line a large baking tray with aluminum foil and place the tomatoes (skin side up), onion, and red and green chilies on the foil. Once the oven has preheated, pop the baking tray in. After about 5 minutes or once the chilies have blackened slightly, open the oven door (carful not to burn your face and stand back!), slide out the baking tray and use tongs to remove the chilies and set them aside. Slide the tray back in the oven and close the oven door to let the onions and tomatoes continue broiling/grilling for 10 minutes or until the skin of the tomatoes have blackened significantly and the onion slices have charred. (Note: Time will vary depending on your oven.) Remove the baking tray from the oven and allow the tomatoes and onions to cool for 5-10 minutes.
- Transfer the tomatoes and onions to a food processor bowl or blender jug. Add the red and green chilies, garlic, kaffir lime leaves, coriander, Thai sweet basil leaves, freshly squeezed lime juice, and extra virgin olive oil. Season with kosher salt, black pepper, cumin, and sugar (optional), and puree until smooth or until desired consistency is reached.
- Serve and enjoy with your favorite tortilla chips! You can even add some salsa to your sandwiches, salads, wraps, etc.!
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- Set your oven to the broiler or hot air grilling setting to preheat. Line a large baking tray with aluminum foil and place the Roma Tomato (1 pound) skin side up, sliced Red Onion (1), Red Bird's Eye Chili Pepper (3), and Green Bird's Eye Chili Pepper (3) on the foil. Once the oven has preheated, pop the baking tray in.
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- Season the mix with Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Ground Cumin (1/4 teaspoon), and Granulated Sugar (1/4 teaspoon), then puree until smooth or until desired consistency is reached.
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