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.
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.
Time 45m Yield 40 Number Of Ingredients 8 Steps:
Preheat the broiler. On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes. Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.
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.
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.
Time 11m Number Of Ingredients 0 Steps:
Broil 5 plum tomatoes and 1 sliced red onion, about 6 minutes. Pulse in a food processor with 1 chipotle in adobo plus 1 teaspoon sauce from the can, 2 tablespoons cilantro and 1 teaspoon cider vinegar.
More about “roasted tomato salsa ii recipes”
Time 1h40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 325f degrees. Cut the tomatoes into quarters and place them on a baking tray. Peel the shallots and garlic and add them to the roasting pan. Sprinkle with sea salt. Roast in the oven for 1 1/4 hours or until the tomatoes are beginning to dry. Do not let them burn or blacken or they will have a bitter taste. Leave the tomatoes to cool, then peel off the skins and chop the flesh finely. Place in a bowl. Remove the outer layer of skin from any shallots that have toughened. Using a large, sharp knife, chop the shallots and garlic roughly, place them with the tomatoes in a bowl and mix. Strip the rosemary leaves from the woody stem and chop them finely. Add half to the tomato and shallot mixture and mix lightly. Soak the chillies in hot water for about 10 minutes until soft; drain. Remove the stalks, slit them and scrape out the seeds with a sharp knife. Chop the flesh finely and add it to the tomato mixture. Stir in the lemon rind and juice, the olive oil and the sugar. Mix well, taste and add more salt if needed. Cover and chill for a least an hour before serving, sprinkled with the remaining rosemary. It will keep up to a week in the fridge. Note: Use plum tomatoes or vine ripened tomatoes, which have more flavour that tomatoes that have been grown for their keeping properties rather than their flavour. Cherry tomatoes make delicious roast tomato salsa and there is no need to peel them after roasting.
