Canned Fire Roasted Tomato Salsa Recipes

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FIRE-ROASTED SALSA



Fire-Roasted Salsa image

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

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

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

FIRE-ROASTED TOMATO SALSA



Fire-Roasted Tomato Salsa image

"I've been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn't last a day in our house." -Pamela Paula, Weeki Wachee, Florida

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 cups.

Number Of Ingredients 11

2 pounds tomatoes (about 6 medium)
1 jalapeno pepper
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips

Steps:

  • Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.

Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

FIRE-ROASTED CHERRY TOMATO SALSA



Fire-Roasted Cherry Tomato Salsa image

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

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

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

FIRE ROASTED TOMATO BLENDER SALSA



Fire Roasted Tomato Blender Salsa image

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

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

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.

FIRE ROASTED SALSA CANNING RECIPE



Fire Roasted Salsa Canning Recipe image

Homemade salsa using fresh summer tomatoes and peppers, roasted on the grill.

Provided by Kelly Wildenhaus | the hungry bluebird

Categories     Appetizer     Snack

Time 1h25m

Number Of Ingredients 11

5 pounds tomatoes
3 poblano peppers
2 jalapeños, finely chopped ~ wear gloves!
1 large white onion, chopped, 1½ cups
3 garlic cloves, finely chopped
1 cup apple cider vinegar
½ cup chopped cilantro
2 teaspoons dried oregano
½ teaspoon cumin
2 teaspoons kosher salt
1 - 2 tablespoons sugar

Steps:

  • Heat gas grill on high. If using charcoal, do not use lighter fluid or the tomatoes and peppers will pick up that taste!
  • Rinse tomatoes and peppers. Core tomatoes and score a small "X" in the blossom end. Place tomatoes and peppers on hot grill and close lid. Turn frequently until peppers are charred and blistered and pretty much black all over. Tomatoes should have some blackened spots and blistered enough to remove the skins. Remove from grill. Place peppers in a bowl and cover with plastic wrap to steam for several minutes. Let tomatoes cool a bit on a cutting board until you can handle.
  • Peel and chop the tomatoes and place in a large bowl, being sure to include all the juices. You should have 7 to 8 cups of chopped tomatoes and juices from 5 pounds of tomatoes. You need at least 7 cups for safe canning purposes.
  • Wearing gloves, peel poblano peppers, the blackened skins should come right off. Pull out stem and discard. Cut poblanos open and remove seeds. Finely chop peeled and seeded poblanos. You should have 1 cup, and no more than 1½ cups, again, for canning purposes.
  • Place fire roasted tomatoes and poblanos in a large pot and add the remaining ingredients, adding just 1 tablespoon of sugar to start. Bring to a boil and then turn down and simmer for 10 minutes.
  • Using an immersion blender or food processor, carefully purée the salsa to a smoother consistency. In a food processor and working in batches, pulse 8 - 10 times and when all finished, return to the pot. Taste for seasonings and if too vinegary, add another tablespoon or so of sugar. If too sweet, add a little more vinegar to balance. Bring blended salsa back to a boil and simmer a few more minutes.
  • Have sterilized pint jars and lids and screw caps ready (they should all be washed in very hot water). Use a canning funnel and ladle hot salsa into jars, leaving a ½-inch head space. Wipe rims clean with a damp cloth and carefully place lid on and screw cap in place. Process in a boiling water bath for 15 minutes, then place upright on counter for 24 hours (see recipe notes for link to USDA Canning Guidelines). You will hear popping sounds as the jars seal. If after 24 hours, any haven't sealed, put in refrigerator to use now.
  • Store jars of salsa in pantry and use within a year. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 47 kcal, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 300 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 2 g

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