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Homemade Salsa Recipes “Roasted Tomato Salsa ”

Roasted Tomato Salsa

There is nothing better during the summer months than your family’s favorite fabulous home garden fresh roasted tomato salsa recipe.

I love the smoky rich flavor added to this salsa recipe by roasting the tomatoes under the broiler…

…better yet it is summer and you have the grill going anyway so throw some fresh tomatoes and the remaining vegetables on the grill for that extra burst of flavor you only get from your backyard grill.

Its ok to “char” them a little it will simply add to the great taste you are about to discover.

Roasted or Grilled Tomato Salsa is sure to become one of your families treasured homemade salsa recipes.

Today I’m going to show you an authentic Mexican salsa recipe so that you can make a spicy restaurant-style salsa right in your own kitchen. Let’s get to it put five vine-ripened tomatoes inside of a cast-iron skillet. What you want to do is drizzle leaves with extra virgin olive oil sprinkle a little kosher salt over the top sprinkle these with some ground black pepper and then put these into your oven under the broiler on high for 20 minutes.

Video Transcript

hey everybody welcome to extreme food reviews my name is Daniel and today I’m going to show you an authentic Mexican salsa recipe so that you can make a spicy restaurant style salsa right in your own kitchen let’s get to it put five vine-ripened tomatoes inside of a cast-iron skillet what you want to do is drizzle leaves with extra virgin olive oil sprinkle a little kosher salt over the top sprinkle these with some ground black pepper and then put these into your oven under the broiler on high for 20 minutes back at the cutting board you want to cut up one large sweet onion now you could use any kind of onion for this you can use white onion you can use yellow onions I prefer sweet onions I think they have the best flavors for this particular recipe all of this is going to be reduced down in a pan to a light carmelization so just chop it up into a size that’s workable with in the frying pan of course chopping on these is fine it’s more than we need just put them aside for now in a bowl and let’s move on to our next ingredient grab one whole green pepper now I’ve seen people cut peppers 9 million ways but I’m going to show you the easiest way to cut a green pepper slice down the outsides so that you expose the center seed cluster which you can take and quickly throw away this particular recipe is what I would call a mild salsa but for people who don’t really like a lot of spice in their life I don’t even know who you people are if you bought it off the shelf and a supermarket or grocery store it would be what they would consider a hot salsa but for our purposes this is a mild salsa we’re going to use four cloves of fresh garlic the easiest way to open a clove of garlic and that’s just to take your knife place it on its side over the garlic and hit the knife with your fist to break away the outer shell now let’s grab our jalapenos we’re gonna use two full jalapenos for this recipe now let’s grab our Thai chili peppers all we want to do for these is cut the tops off of them and put them aside back into the bowl with the other ingredients that are gonna go to the stove while we’re here at the cutting board let’s grab our cilantro we’re gonna coarsely chop this up for later we only need a few cupfuls I’m actually measuring this by the fistful I want two fistfuls of coarsely chopped cilantro back at the stove we want to prep a pan with extra virgin olive oil and bring it up to a medium heat when the oil starts to slightly smoke that’s when we know it’s that temperature and that’s when we want to drop our vegetable mixture in drizzle our vegetables with a little extra virgin olive oil then I want you to grab a lid and cover over this and let this start to simmer down and soften now our tomatoes have been under the broiler for 20 minutes so let’s take them out these are really starting to have some beautiful color come out and that heat is gonna bring that tomato flavor forward flipped over let’s put them back into the oven for another 20 minutes under the broiler now you can see these vegetables have really cooked down nicely there’s a light carmelization to them there’s a little bit of brown at the bottom of the pan all of the vegetable flavors are working together with that heat bringing the flavors forward now let’s get these off of the heat and check on our Tomatoes look at those Tomatoes they’ve charred nicely on the outside they are just soft and juicy all the flavors have come forward these are gonna mix well when we get them into our salsa back at the cutting board we’re gonna use two limes for this recipe and the easiest way to get these things to release their juices is to roll them around and massage them on the cutting board before you slice them open now we just want to slice off the ends and slice them in halves so we can squeeze them into our mixture afterwards grab your food processor and let’s take our vegetable mixture that we’ve been sauteing on the stove and get it into our food processor now that we’ve got all our sauteed vegetables inside of our food processor let’s grab our kosher salt we’re gonna add one teaspoon of kosher salt to start we also want to add one teaspoon of ground black pepper next we want to add one teaspoon of cumin to our recipe to this we’re gonna add one teaspoon of honey put your lid on your food processor and you want to mix this down for about 30 seconds now we want to bring our fire-roasted tomatoes back over from the oven look at these the color is fantastic the flavor is gonna be fantastic let’s get these into our food processor now let’s get our lid back on and process this down for about another 30 seconds now let’s take our limes and squeeze them into our food processor get as much juice extracted as you can next we want to grab our cilantro now like I said before I go for about two fistfuls I know that’s not an accurate measurement it’s probably the equivalent of 2 to 3 cups reasonably well packed cilantro to grab two fistfuls of cilantro and pop it in your food processor process these ingredients for another 30 seconds now the next thing we want to do is taste where we’re at so let’s take a taste so the blending of flavors here is fantastic it is spot-on but I’d like to feel a little more sweetness in this sauce so I’m gonna grab 2 tablespoons of regular granulated sugar and add it to this mix to bring that sweetness content up where we want it let’s taste it again that sweetness is right where we want it perfect blend I can taste all the flavors but with this taste I can see that the salt is a little light from where I think the optimal flavor should be so let’s grab one more teaspoon of kosher salt and get that into the mix one quick final taste and I can really feel all those flavors coming together I can taste the jalapeno I can taste the green bell pepper in there I can taste all of the garlic and the onion and those fantastic fire roasted tomatoes all working together with the Thai cheese to give the restaurant style and flavor salsa now we grab a clean mason jar and get our mixture inside we’re gonna put our top on now while it’s hot and while this cools it’ll actually create a seal to help preserve this salsa in the jar you could put it in your fridge overnight and the next day you’re gonna have a fantastic authentic restaurant style tasting salsa so there you have it folks a simple authentic Mexican salsa recipe so that you can make restaurant style salsa right in your own home don’t forget to subscribe and hit that Bell button so you can be notified the minute we have new episodes and recipes out if your salsa is red you’re doing it wrong you you

Roasted Tomato Salsa
 
Ingredients
  • 12 Roma (plum) tomatoes
  • 2 cloves garlic, unpeeled
  • 1 small onion, quartered
  • 1 jalapeno chile pepper
  • 1-1/2 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 3 tablespoon fresh lime juice
  • ¼ cup chopped fresh cilantro
Instructions
  1. Preheat the broiler.
  2. In a medium baking dish, place Roma (plum) tomatoes, garlic, onion
  3. and jalapeno chile pepper. Drizzle with olive oil.
  4. Note: If you prefer do this step out back on the grill it will reduce the heat in your kitchen and you will love the added “smoky grilled” taste of the fresh grilled vegetables.
  5. Checking often, broil or grill 5 to 10 minutes or until the outsides of vegetables is lightly charred.
  6. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stems and seeds if desired. Don't forget to remove the skins form the garlic.
  7. Toss all the roasted vegetable into a food processor a few at a time and coarsely chop.
  8. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
  9. Serve with your favorite grilled meats. Tortilla chips or slather on heated flour tortillas.
  10. If you have any of this Roasted Tomato homemade salsa recipe leftover…not!
  11. It will keep for 4 or 5 days in the refrigerator.
  12. Enjoy!
Nutrition Information
Serving size: 1 Calories: 884 Fat: 70 g     Saturated fat: 11 g     Trans fat: 0 g     Carbohydrates: 57 g     Sugar: 19 g     Sodium:  3216 mg     Fiber: 13 g     Protein: 8 g     Cholesterol: 5 mg    

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Chef Jason Hill shares his recipe for Grilling Tomatoes in this episode of “Chef Tips.”

Video Transcript

hey guys chef Jason Hill here and today I’m going to share with you one of my favorite grilled tomato recipes before grilling Tomatoes choose about four nice Roma’s we’re going to core them slice off the end cut them in half and squeeze out the seeds now let’s go make up a great easy marinade before we hit the grill for the first ingredient you’re going to need 2/3 cup of aged balsamic vinegar pour that into a bowl now we’re going to drizzle in 1/3 cup of extra virgin olive oil now add a tablespoon of fresh minced garlic or my garlic shallot puree stir that around then I roll up about 10 to 12 fresh basil leaves roll them all together and you’re going to give them a little shipping on a little rough chop to add that to the mix then finally we’re going to hit it with a half a teaspoon of kosher salt and about 1/4 teaspoon of fresh cracked pepper try and use a dish where your tomato is going to be pretty compact that way your marinades not going to spread all over the place and it’ll coat all of the tomatoes you’ll want to let these marinate for at least an hour but I prefer marinating them overnight in the refrigerator all right I’ve had these marinating for about an hour now and my grills been preheating on high I’m gonna slide these guys on here and you’re gonna see some flare up but don’t be afraid it’ll it’ll go back out you want this charred anyway alright look at this it’s gonna set these guys on here let the grill do its work like I said don’t be afraid of the flame you can see I use the Roma tomatoes I think they hold up a little bit better when you grill them in this style so that’s kind of my preference all right I just close the lid and let these cook off for about 10 minutes all right it’s been about 10 minutes we got to get these guys off the grill somebody’s chopping wood again sorry for the background noise all right I know what you’re thinking you’re probably thinking what is he going to use these for but actually I don’t know what you’re thinking because if I did that that means I’d be a mind reader I’d be helping out the cops solve homicides or something but anyway what I do like to use these for is I like to top them on my favorite burger with some mozzarella cheese it makes like a San Francisco burger you can just put these on top of fresh pasta and that would be like your tomato sauce on your pasta also if you’re doing a cream reduction for a pasta sauce you can dice these up after they’ve cooled down throw them in there and you kind of get like this pink sauce that goes great over pasta you know chill them cut them up put them into a solid experiment with them they’re great great addition to to a lot of meals well so good I hope you enjoy thanks for tube it in

Thanks to Chef Jason Hill of http://www.CookingSessions.com for sharing his recipe for Grilling Tomatoes in this episode of “Chef Tips.”

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