Rustic Roasted Tomato Salsa Salsa De Molcajete 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.

RUSTIC ROASTED TOMATO SALSA (SALSA DE MOLCAJETE)

Steps:

• Set a small skillet over medium heat. Lay the chilis and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chilis, about 15 minutes for the garlic.
• While the chilis and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
• Pull the stems off the roasted chilis and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be.
• Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water, if necessary, to give the salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar, if using, and salt, usually about ½ teaspoons If not using within an hour or two, cover and refrigerate.
• Note: If you're not planning to use the salsa within a few hours, wait until you're ready to serve to add the onions and cilantro.
• Using fresh tomatoes:.
• Roast 4 medium to large tomatillos, husked, rinsed and quartered, close up under a hot broiler until blistered and blackened in spots, then flip them over and roast the other side. Peel off the skin, chop them and use them in the salsa.

ROASTED TOMATO SALSA (SALSA ASADA)

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.

SALSA DE MOLCAJETE

Steps:

• On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
• Serve in the molcajete or a small bowl.

TRADER JOE'S ROASTED TOMATO SALSA

Steps:

• Add all ingredients to a blender or food processor and,using the PULSE function, blend salsa to desired consistency. Trader Joe's version is semi-chunky. If it helps, add more tomato juice or water if the salsa is too thick and won't blend.
• Note that all the amounts for the ingredients are estimated.
• Serve salsa at room temperature.
• Note: prep time does not include roasting the vegetables.

SALSA DE MOLCAJETE (MOLCAJETE SAUCE)

Steps:

• On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft.
• Peel off and discard the burnt skin from the tomatoes.
• In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding.
• Add salt. Serve in the molcajete or a small bowl.

ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO

Steps:

• 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
• 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
• 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
• 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

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.