Roasted Tomato Salsa Salsa Asada Recipes

ROASTED TOMATO SALSA I

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.

TOMATO SALSA RECIPE | SALSA ROJA ASADA

Steps:

• Chop the tomatoes and jalapeños into big chunks. Also peel the garlic cloves. Place them on a heated pan along with 4-5 cloves of garlic. You can remove the seeds of the jalapeños if you want to reduce the spice level.
• Place the tomatoes, jalapeños and garlic on a heated pan. I have not added any oil in this recipe, but you can coat the pan with a layer of oil if you want. Alternately you can also grill them in the oven.
• Roast the vegetables till the they are soft and smoky. Do not be afraid if the edges of the vegetables turn black. The charred veggies give a nice flavor and color to the salsa.
• Add some onion to the pan and roast till it turns golden brown or translucent.
• Transfer the roasted veggies to a food processor or blender and make a puree. You can add some water to get the desired consistency.
• Add the roasted onion to the blender and make a puree.
• Now add black pepper powder, red chilli powder and salt, as per your taste. Also add some lime juice.
• Add chopped cilantro (coriander leaves) and puree the mixture well. Adjust the consistency by adding water if needed. Generally the salsa should be of a thick chunky consistency.
• Tomato Salsa or Salsa Roja Asada is ready. You can refrigerate for 20-30 minutes before serving.

ROASTED TOMATO SALSA

Steps:

• Broil 5 plum tomatoes and 1 sliced red onion, about 6 minutes. Pulse in a food processor with 1 chipotle in adobo plus 1 teaspoon sauce from the can, 2 tablespoons cilantro and 1 teaspoon cider vinegar.

ROASTED TOMATO SALSA II

Steps:

• Preheat the broiler.
• On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
• Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

ROASTED TOMATO SALSA (SALSA ASADA)

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.

SALSA ASADA-ROASTED TOMATO POBLANO SALSA

Steps:

• Heat a cast iron pan or comal to medium heat. Line the pan with easy release foil paper...or not, lol! I use it to save me some scrubbing time (bad wrist). Add the tomatoes, onions, peppers and garlic. Drizzle with a little oil and cook for 25 to 30 minutes turning as needed.
• Remove the garlic after 15 minutes. Once the vegetables have charred and blackened in some spots, remove them from heat, cover and let them cool.
• Remove blistered skin from poblano, stems and seeds from peppers and skins from garlic. Roughly chop all of the ingredients before adding to the food processor. Pulse to chop until you reach the consistency you like. Add lime juice and salt to taste. Mix and pour into serving dish. Sprinkle with chopped cilantro. Yields about 2 cups.