Time 2h25m Yield 16 Number Of Ingredients 11 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and brush with olive oil. Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet. Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly. Remove garlic from skins; discard skins. Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.
Time 30m Yield 4 cups. Number Of Ingredients 11 Steps:
Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.
Time 10m Yield 3 cups Number Of Ingredients 7 Steps:
In this order, put the cilantro, tomatoes, garlic, jalapeno, onion, lime juice and 1 1/2 teaspoons salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.
Time 15m Yield 1-1/2 cups. Number Of Ingredients 6 Steps:
In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.
Time 23m Yield 3 Cups Number Of Ingredients 11 Steps:
In a large bowl, toss tomatoes with oil, salt and pepper. Cut the top off the garlic head and brush with olive oil; wrap in foil. Lightly oil grill rack. Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally. Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle. Remove skin, stems, and seeds from the peppers; discard. Finely chop the peppers. Chop the tomatoes, onion and garlic. Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl. If not serving right away, cover and refrigerate up to 3 hours.
Time 20m Yield 8 Number Of Ingredients 7 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high. Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno. Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened. Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.
More about “fire roasted tomato salsa recipes”
Time 10m Yield 4 cups, 1 serving(s) Number Of Ingredients 10 Steps:
Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so. Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix. Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar. Serve chilled or at room temp with chips, red meat or chicken.
