Salsa De Tomate Asado Roasted Tomato Sauce Recipes

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.

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.

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.

Steps:

• 1. Remove papery husk from the tomatillos and wash well under cool water. Cut them in half and keep the cut side down on a foil lined baking sheet. Put the the two stemmed rinsed jalapenos cut in halves as well seed side down (cut length wise) next to the tomatillos. Cut vidalia onion in half and palce cut side down next to the jalapenos and tomatillos Broil for 5 to 7 minutes to lightly blacken the skins of the veggies. You are looking for a light char. Watch that they do char real bad.
• 2. Next Place the tomatillos, onions, jalapenos, lime juice, cilantro, sugar, & cum,in the food processor and pulse till the ingredients are finely chopped. Add salt and pepper & galic powder to season. Place in refrigerator and serve cold with tortilla chips or on top of grilled meats. Enjoy
• 3. If you do not like the taste of lime you can reduce the tablespoons of lime juice to two or three. I will post my picture tomorrow of my tomatillo salasa, My camera died and I am re-charging it tonight.

Steps:

• Blend the tomatoes, onion, and garlic to a fairly smooth sauce (it should have some texture).
• Heat the oil, add the sauce and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned.