Fire Roasted Salsa Canning Recipes

FIRE-ROASTED SALSA

Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. -Missy Kampling, Mountain View, California

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 6

Fire-Roasted Salsa image

Steps:

In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

Ingredients

1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1/2 cup sliced onion
1/3 cup fresh cilantro leaves
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt

FIRE ROASTED TOMATO BLENDER SALSA

Using canned fire-roasted tomatoes in this one-bowl salsa adds a hint of char -- without turning on your oven.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 3 cups

Number Of Ingredients 7

Fire Roasted Tomato Blender Salsa image

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.

Ingredients

1/2 cup packed fresh cilantro (leaves and thin stems only)
One 15-ounce can fire-roasted diced tomatoes
2 cloves garlic
1 jalapeno, seeded and chopped
1/2 small red onion, chopped
Juice of 1 lime (about 2 tablespoons)
Kosher salt

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA

It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.

Provided by severlysnaped

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Authentic Fire-Roasted Tex-Mex Salsa image

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.

Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g

Ingredients

cooking spray
5 large Roma tomatoes, halved lengthwise
¼ large white onion
1 jalapeno pepper, stem removed
⅓ cup chopped fresh cilantro
1 lime, juiced
1 ½ teaspoons garlic salt, or to taste

FIRE-ROASTED CHERRY TOMATO SALSA

This gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor and provides just the right touch of smoky goodness. I'm sure your friends are more than happy with the jarred stuff, but once in a while it's nice to see if they're paying attention.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h25m

Yield 16

Number Of Ingredients 11

Fire-Roasted Cherry Tomato Salsa image

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.

Nutrition Facts : Calories 16.1 calories, Carbohydrate 2.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 12.5 mg, Sugar 0.4 g

Ingredients

2 teaspoons olive oil
1 pint cherry tomatoes, or more to taste
1 yellow onion, roughly chopped
8 cloves garlic, unpeeled
3 jalapeno peppers, sliced
⅓ cup firmly packed fresh cilantro leaves
1 lime, juiced
¼ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
salt and ground black pepper to taste

More about "fire roasted salsa canning recipes"

FIRE ROASTED SALSA RECIPE - HOW TO MAKE ROASTED SALSA

Web 2020-07-30 Put the chiles into a plastic bag to steam. Chop the onion roughly. Peel the garlic and if the cloves are large, chop into a few …
From honest-food.net
5/5 (14)
Category Condiment, Sauce
Cuisine Mexican
Calories 13 per serving

If you are grilling, get your grates hot and scrape them clean. Place your onions and tomatoes cut side down on the grill. Place the chiles and garlic cloves on the grill, too. If you are broiling, arrange everything on a baking sheet, cut side up.
Let the onions and tomatoes grill a solid 5 minutes before trying to move them. You want significant blackening. Turn the garlic cloves as the peel blackens, and rotate the chiles so their skins blacken. Remove the garlic when several sides of the cloves have some char, when the skins of the chiles are well blackened, when both cut sides of the onion quarters are charred, and when the cut face of the tomatoes are well blackened. You will want to use a thin metal spatula to do this. If you are broiling, simply wait until you get good char on most of the vegetables.
Put the chiles into a plastic bag to steam. Chop the onion roughly. Peel the garlic and if the cloves are large, chop into a few pieces. Remove the skins from the tomatoes. After 10 minutes or so, peel the chiles with the back of a butter knife, then open them up and scrape away their seeds. Chop them roughly.
If you are grinding your salsa in a molcajete, add the salt, oregano and garlic and pound to a paste. Add the onion bit by bit, grinding and pounding all the way. Next comes the chiles, then the tomatoes. Finally, grind in the chopped herbs into the salsa. If you are not using a molcajete, simply put everything into a food processor and blitz it a few times. You want this salsa to have some texture. Add salt if you need it, and you are good to go.

Fire Roasted Salsa Canning Recipes

FIRE-ROASTED SALSA

Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. -Missy Kampling, Mountain View, California

FIRE ROASTED TOMATO BLENDER SALSA

Using canned fire-roasted tomatoes in this one-bowl salsa adds a hint of char -- without turning on your oven.

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA

FIRE-ROASTED CHERRY TOMATO SALSA

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