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.
CHUNKY TOMATO SALSA
Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! -Carol Carpenter, Jansen, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
FRESH TOMATO SALSA
This is a delicious homemade salsa.
Provided by bluebayou
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 9.7 g, Fat 0.2 g, Fiber 3.7 g, Protein 2.1 g, Sodium 592.1 mg, Sugar 3.4 g
TOMATO, ONION, AND SERRANO CHILE SALSA
Categories Condiment/Spread Sauce Blender Onion Tomato No-Cook Super Bowl Low Carb Quick & Easy Hot Pepper Poker/Game Night Healthy Vegan Cilantro Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
CHOPPED-TOMATO-AND-SERRANO SALSA
Make this salsa within an hour or so of serving it.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Place the onion in a fine sieve, and rinse under cold running water; shake sieve to remove any excess water. Transfer onion to a medium bowl, and add the remaining ingredients. Stir to combine, and let stand a few minutes so flavors meld. Store salsa in an airtight container, refrigerated, up to 1 week.
ROASTED TOMATO AND SERRANO CHILE SALSA
Make and share this Roasted Tomato and Serrano Chile Salsa recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 30m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 5
Steps:
- Roast the tomatoes on a griddle until they blacken on all sides.
- Remove and set aside.
- Toast the garlic cloves until they soften.
- Meanwhile, toast the chiles until they brown on the sides.
- Place the garlic, chiles and a few tomatoes into a blender; blend until smooth, then add the rest of the tomatoes.
- Turn on the blender very briefly, leaving tomatoes with a rough texture.
- Remove the salsa from the blender, add the cilantro, and season with salt.
Nutrition Facts : Calories 13, Fat 0.1, Sodium 3.6, Carbohydrate 2.8, Fiber 0.8, Sugar 1.6, Protein 0.6
ESSENTIAL CHOPPED TOMATO-SERRANO SALSA (SALSA MEXICANA CLASSICA)
Provided by Rick Bayless
Categories Condiment/Spread Tomato Appetizer Super Bowl Hot Pepper Fall Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.
- Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves. Scoop the chopped cilantro into the tomato mixture along with the optional garlic. Next, finely dice the onion with a knife (a food processor will turn it into a sour mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving.
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- Slice the peppers lengthwise and remove the seeds. If you desire a hotter salsa, you can leave the seeds intact.
- Slice the tomatoes into quarters and clean the garlic by removing its outer skin. Go ahead clean the outer skins off the onions and cut them as well.
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