ROASTED TOMATO & THAI SALSA
Some of my favorite flavors mixed al together!
Provided by Lynn Socko
Categories Salsas
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Cut tomatoes in half, quarter onion half. Lay on baking sheet and place in 300° oven for 30 min. Allow to cool, then place tomatoes and onion in food processor and puree.
- 2. Pour into bowl and mix Thai chile sauce in. Enjoy a forehead sweating good time.
ROASTED TOMATO SALSA
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah
Provided by Taste of Home
Categories Snacks
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.
Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED TOMATO SALSA (SALSA ASADA)
Provided by Marcela Valladolid
Categories condiment
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.
ROASTED TOMATO SALSA I
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
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.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g
THAI TOMATO SALSA
Make and share this Thai Tomato Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2 cs.
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a small bowl.
- Serve at room temperature or chilled.
- The salsa will keep for up to 2 days in the refrigerator.
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THAI SALSA ROJA | THAI CALIENTE - THAI AND MEXICAN RECIPES
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Ratings 1Category SalsaCuisine Mexican, ThaiTotal Time 30 mins
- Place the Roma tomatoes whole, Garlic cloves, whole jalapenos, and white onion (halved), on a slotted grill pan.
- Roast on the grill for about 20 minutes until the tomatoes and onion became soft. If you want to do this in the oven, you can place everything on a rimmed baking sheet and broil for a few minutes until the tomatoes and jalapeno become blistered.
- Allow to cool and place in blender with lime juice, fish sauce, and cilantro. Blend until desired consistency is reached and taste. I added a dash of salt to bring out more flavor.
- Pour into jars with lids and place in refrigerator to cool. Airtight jars will store the salsa for about a week in the refrigerator.
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- Set your oven to the broiler or hot air grilling setting to preheat. Line a large baking tray with aluminum foil and place the Roma Tomato (1 pound) skin side up, sliced Red Onion (1), Red Bird's Eye Chili Pepper (3), and Green Bird's Eye Chili Pepper (3) on the foil. Once the oven has preheated, pop the baking tray in.
- After about 5 minutes or once the chilies have blackened slightly, open the oven door, slide out the baking tray and use tongs to remove the chilies and set them aside. Slide the tray back in the oven and close the oven door to let the onions and tomatoes continue broiling/grilling for 10 minutes or until the skin of the tomatoes have blackened significantly and the onion slices have charred. Remove the baking tray from the oven and allow the tomatoes and onions to cool for 5-10 minutes.
- Transfer the tomatoes and onions to a food processor bowl or blender jug. Add the red and green chilies, Garlic (7 clove), torn Kaffir Lime Leaf (4), Fresh Cilantro (1 handful), Fresh Thai Basil Leaves (1 bunch), juice from the Lime (1), and Extra-Virgin Olive Oil (1 tablespoon).
- Season the mix with Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Ground Cumin (1/4 teaspoon), and Granulated Sugar (1/4 teaspoon), then puree until smooth or until desired consistency is reached.
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