ROASTED TOMATO AND TOMATILLO SALSA
This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!!
Provided by Mexican Please
Time 30m
Number Of Ingredients 8
Steps:
- Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
- Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Here's why roasting tomatillos is better than boiling them.
- Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
- Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
- Serve immediately or chill in the fridge for a bit before serving.
- Store leftovers in an airtight container in the fridge where they will keep for a few days.
Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving
ULTIMATE TOMATO SALSA
Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar
Provided by Oli Wilson-Nunn
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Provided by Jennifer Baker
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g
TOMATO AND CHORIZO SALSA
Gorgeous combination of chorizo, tomatoes, corn and more for a warm salsa with lots of cilantro. Can also be served cold, but give it a try warm.
Provided by bikerchick
Categories Pork
Time 30m
Yield 3 cups, 15 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large frying pan.
- Add sausage, celery, bay leaves, onion and paprika.
- Saute, stirring, over medium heat for 10 minutes.
- Add garlic, tomatoes, tomato paste, and corn and cook over high heat for 5 minutes or until the tomatoes are pulpy and the mixture is thick.
- Remove pan from heat, stir in cilantro and sugar and season to taste.
- Serve hot.
SMOOTH AND SPICY TOMATO SALSA
Steps:
- Combine garlic, onion and jalapeno in a blender or food processor and process until finely chopped. Add tomatoes and blend. Add cilantro, lime juice and oil and continue blending. Transfer salsa to a bowl and season with salt and pepper.
- Roasted salsa variation: Place the garlic, onion, jalapeno and tomatoes on a sheet pan and roast for 30 minutes at 400 degrees, then proceed as directed.
SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY
Here's what you need: olive oil, chorizo, medium onion, garlic, red bell pepper, paprika, ground cumin, ground pepper, sea salt, tomato, eggs, feta cheese, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a frying pan over medium heat.
- Add chorizo, onion, garlic, and red bell pepper, cooking for 2--3 minutes, or until fragrant.
- Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6--8 minutes, or until the vegetables begin to soften.
- Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20--25 minutes, or until the sauce begins to thicken.
- Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
- Cover the skillet with a lid, and cook for 6--8 minutes, or until eggs are cooked.
- Top with crumbled feta and chopped parsley.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 8 grams, Protein 27 grams, Sugar 19 grams
CHORIZO & TOMATO SALAD
The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
- In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
Nutrition Facts : Calories 184 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.17 milligram of sodium
CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY
Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.
Provided by Joe Sasto
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
- Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
- Sprinkle the cheese over the tortillas, then top with the chorizo.
- Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
- Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
- Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
- Serve the taco-quesadillas with salsa and pickles.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams
STUFFED CHORIZO BURGERS WITH TOMATILLO SALSA
I created this chorizo burger for my new boyfriend and his family for our first meeting. Needless to say, they loved the recipe and fell in love with me, too! These burgers go great with plantain chips or a spicy potato salad from the grocer. -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, cook chorizo over medium heat, crumbling meat, until cooked through, 4-6 minutes. Drain and cool slightly. Combine chorizo with cheese, cilantro, garlic and jalapeno., Shape ground beef into twelve 1/4-in.-thick patties. Spread chorizo mixture over six patties to within 1/2 in. of edges; top with remaining patties, pinching edges to seal. Refrigerate 30 minutes., Sprinkle burgers with pepper and salt; grill, covered, on a greased rack over medium direct heat until a thermometer reads 160°, about 6-8 minutes per side. Remove from heat; tent with foil and let stand 4-5 minutes., Meanwhile, grill buns until golden brown. Serve burgers on buns with salsa and toppings as desired.
Nutrition Facts : Calories 594 calories, Fat 34g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 1418mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 42g protein.
SPICY CHORIZO PASTA
Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
- Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
- Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.
PRAWN AND CHORIZO CAKES WITH TOMATO SALSA
Flavoursome prawn and chorizo cakes served with a tomato salsa from Better Homes and Gardens, found online, but lots of people I've cooked for would love this - which is what drew my attention to it. From Wikipedia: In commercial farming and fishery, the terms prawn and shrimp are generally used interchangeably. In European countries, particularly the United Kingdom, the word "prawns" is far more common on menus than the term "shrimp", which is generally only used in North America. The term "prawn" is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called "king prawns"). Australia and other Commonwealth countries including South Africa follow this European/British use to an even greater extent, using the word "prawn" almost exclusively. In Spain, gambas al ajillo (translated to garlic prawns) is a popular dish with both the locals and tourists, traditionally served as tapas.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Put the potatoes, onion, bay leaves and coriander seeds in a large heavy-based pan; cover with water and bring to the boil; cook the potato until it is tender; drain and discard the onion, bay leaves and coriander and mash the potato with a fork.
- Cook the corn cob in boiling water for 5 minutes until tender; drain, cool and remove the kernels from cob; add the corn kernels to the mashed potato; add the chorizo, cayenne and egg; and stir until all the ingredients are well-combined.
- Peel the prawns, remove the veins and chop the flesh into small pieces; add to the potato mixture, season with salt and pepper and stir to combine; shape ¼ cupfuls of the mixture into patties.
- Heat a small amount of the oil in a non-stick frying pan over a medium heat; cook 4 patties at a time for 3-4 minutes each side until the prawn pieces turn pink and the patties are golden.
- To make the omato Salsa: Cut the tomatoes into quarters and remove the membrane and seeds; thinly slice the tomato pieces and put in a bowl with the chilli, vinegar, oil and mustard; season with salt and pepper and mix to combine; serve the Salsa with the Prawn and Chorizo Cakes.
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