Best 3 Fire Roasted Red Salsa Recipes
Fire-roasted red salsa is a vibrant, flavorful condiment that adds a spicy kick to any dish. Made with fresh tomatoes, roasted red peppers, and a blend of spices, this salsa is perfect for dipping, spreading, or using as a marinade. Whether you're looking for a simple salsa recipe or something with a little more heat, this article has you covered.
The first recipe is a classic fire-roasted red salsa that uses fresh tomatoes, roasted red peppers, onions, garlic, and cilantro. This salsa is perfect for those who like a medium heat. If you're looking for something spicier, try the next recipe, which adds jalapeños and cayenne pepper to the mix. And if you're looking for a milder salsa, the third recipe uses roasted tomatoes instead of fresh tomatoes, which gives it a slightly sweeter flavor.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile salsa. It's perfect for serving with chips, tacos, burritos, or grilled meats. You can also use it as a marinade for chicken, fish, or shrimp.
FIRE ROASTED SALSA
Steps:
- If you are grilling, get your grates hot and scrape them clean. Place your onions and tomatoes cut side down on the grill. Place the chiles and garlic cloves on the grill, too. If you are broiling, arrange everything on a baking sheet, cut side up.
- Let the onions and tomatoes grill a solid 5 minutes before trying to move them. You want significant blackening. Turn the garlic cloves as the peel blackens, and rotate the chiles so their skins blacken. Remove the garlic when several sides of the cloves have some char, when the skins of the chiles are well blackened, when both cut sides of the onion quarters are charred, and when the cut face of the tomatoes are well blackened. You will want to use a thin metal spatula to do this. If you are broiling, simply wait until you get good char on most of the vegetables.
- Put the chiles into a plastic bag to steam. Chop the onion roughly. Peel the garlic and if the cloves are large, chop into a few pieces. Remove the skins from the tomatoes. After 10 minutes or so, peel the chiles with the back of a butter knife, then open them up and scrape away their seeds. Chop them roughly.
- If you are grinding your salsa in a molcajete, add the salt, oregano and garlic and pound to a paste. Add the onion bit by bit, grinding and pounding all the way. Next comes the chiles, then the tomatoes. Finally, grind in the chopped herbs into the salsa. If you are not using a molcajete, simply put everything into a food processor and blitz it a few times. You want this salsa to have some texture. Add salt if you need it, and you are good to go.
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 147 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FIRE ROASTED TOMATO BLENDER SALSA
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
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.
AUTHENTIC FIRE-ROASTED TEX-MEX SALSA
It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.
Provided by severlysnaped
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
- Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
- Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.
Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g
Tips:
- Use a variety of ripe, fresh tomatoes for the best flavor. Roma tomatoes are a popular choice, but you can also use heirloom, cherry, or plum tomatoes.
- Roasting the tomatoes before making the salsa intensifies their flavor and gives the salsa a smoky, roasted taste.
- Be sure to remove the skins from the tomatoes before blending them. This will give the salsa a smoother texture.
- Add a variety of spices and seasonings to the salsa to taste. Some popular options include chili powder, cumin, garlic powder, and onion powder.
- Use fresh cilantro and lime juice to brighten up the flavor of the salsa.
- Serve the salsa immediately or store it in an airtight container in the refrigerator for up to 5 days.
Conclusion:
Fire-Roasted Red Salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a dip for chips or vegetables. With its smoky, roasted flavor and bright, tangy taste, Fire-Roasted Red Salsa is sure to be a hit at your next party or gathering.
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