Tomato Chile Salsa Recipes

ROASTED HATCH CHILE SALSA

Steps:

• Start by giving the Hatch chiles and tomatoes a good rinse. Roast the tomatoes and chiles in a 400F oven for 20-30 minutes.
• De-stem and de-seed the roasted chiles. You can also pull off and discard any loose bits of skin from the chiles. De-stem the tomatoes as well.
• Add the chile pieces and one of the tomatoes to a blender along with 2 peeled garlic cloves, 1/4 onion (I used white onion), 5-6 sprigs of cilantro (optional), 1/4 teaspoon of salt, and a splash of water. Combine well. You can optionally add the second roasted tomato, I only used one for this batch to keep the Hatch flavor at the forefront.
• Take a final taste for seasoning, adding more salt if necessary. You can also add another splash of water if you want it a bit thinner.
• Serve immediately and store leftovers in an airtight container in the fridge.

HATCH CHILE SALSA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.

SALSA MEXICANA (FRESH TOMATO AND CHILES)

Steps:

• Toss tomato, jalapeno, onion, garlic, and cilantro together.
• Add salt and lime juice (or cider vinegar).
• Stir, and let stand 30 minutes before serving.

ROASTED TOMATILLO, TOMATO N CHILE SALSA

Steps:

• Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
• Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
• Allow to cool slightly before blending.
• Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
• Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
• Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• Repeat with the remaining jars.
• Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn't sealed and should be refrigerated immediately. Store the jars in a dark area.

D'S FAMOUS SALSA

Steps:

• Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

TOMATO CHILE SALSA

Steps:

• Preheat broiler.
• Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
• Cool to room temperature, about 30 minutes.
• Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
• Transfer to a bowl and stir in cilantro. Season with salt.

TOMATO/GREEN CHILE SALSA

Steps:

• Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.
• Reduce heat and simmer 20 minutes, stirring occasionally.
• Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.