ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO
Steps:
- 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
- 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
- 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
- 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
ORANGE ROUGHY WITH TOMATO-CILANTRO SALSA
Categories Fish Herb Onion Tomato Vegetable Bake Sauté Dinner Green Bean Hot Pepper Summer Jalapeño Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For salsa:
- Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)
- For fish:
- Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.
- Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil. Divide haricots verts equally among plates. Top with fish fillet and salsa.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
SMOKED CHEDDAR QUESADILLAS WITH YELLOW TOMATO SALSA AND CILANTRO LIME SOUR CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 quesadillas and fixin's
Number Of Ingredients 15
Steps:
- Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.
- Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.
BLACK BEAN SOUP WITH CILANTRO-TOMATO SALSA
Steps:
- Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.
- Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.
- Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)
- Top soup with salsa and serve.
CORN AND TOMATO SALSA WITH CILANTRO
This is a nice, mild, sweet salsa, best served with spicy dishes. If you're feeling creative, add black beans, bell peppers, or whatever your heart desires. It makes a great base for experimentation. If you can't get fresh tomatoes, it's fine to used canned diced ones. The corn kernels can be fresh, canned or frozen (thawed.)
Provided by EmmyDuckie
Categories Sauces
Time 6m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine tomatoes, corn and cilantro.
- Add salt and pepper to taste.
- Refrigerate at least 1 hour, or overnight.
Nutrition Facts : Calories 60.5, Fat 0.6, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 14.1, Fiber 2.1, Sugar 1.6, Protein 2.3
SPICY TOMATO SALSA WITH CILANTRO AND CHILES
Provided by Rhoda Boone
Categories Tomato Cinco de Mayo Cilantro Chile Pepper
Yield Makes 2 Cups
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.
- In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust seasoning, and serve.
CILANTRO-TOMATO SALSA
Categories Condiment/Spread Sauce Tomato No-Cook Low Carb Low Fat Cilantro Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
POLLO CIUDAD WITH CILANTRO SAUCE AND PICKLED TOMATO SALSA RECIPE BY TASTY
Here's what you need: tomato, scallions, serrano chiles, white vinegar, brown sugar, salt, olive oil, ginger, garlic, yellow mustard seeds, cayenne, ground cumin, turmeric, cracked black peppercorn, skin-on, boneless chicken thighs, salt, ground black pepper, vegetable oil, unsalted butter, shallots, salt, large mushrooms, fresh cilantro, jalapeñoes, ground cumin, chicken stock, heavy cream, egg yolks, brown sugar, red wine vinegar, cooked rice, fresh cilantro leaf, scallion
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 33
Steps:
- Make the pickled tomato salsa: Bring a medium pot of water to boil and set an ice bath nearby. Remove the cores from the tomatoes and score an "X" on the undersides. Blanch for 15 seconds in the boiling water, then immediately transfer to the ice bath to stop the cooking. Peel the skins with a paring knife, then seed and chop the tomatoes.
- In a large bowl, toss the tomatoes with the scallions and serrano chiles.
- In a medium saucepan, bring the vinegar to a boil. Add the sugar and salt and cook until dissolved, about 1 minute. Remove the pan from the heat and set aside.
- Heat the olive oil in a separate medium saucepan over medium heat until just smoking. Add the ginger, garlic, mustard seeds, cayenne, cumin, turmeric, and peppercorns and cook, stirring constantly with a wooden spoon, until fragrant, about 2 minutes.
- Pour the spice mixture over the tomatoes, followed by the vinegar mixture. Stir to combine, cover with plastic wrap, and refrigerate for 3-4 hours or several days.
- Make the chicken: Preheat the oven to 400°F (200°C).
- Season the chicken all over with salt and pepper.
- Heat the oil in a large cast iron pan over high heat. Add the chicken skin-side down and cook for about 9 minutes, until the skin is golden brown and releases easily from the pan. Flip the chicken and finish cooking in the oven for 10 minutes, until cooked through.
- Make the cilantro sauce. Melt the butter in a medium skillet over medium heat. Add the shallots and season with salt, then cook until starting to brown. Add the mushrooms and cook until soft and golden, about 10 minutes.
- Add the cilantro stems and leaves, reserving about ½ a bunch of leaves for later on. Add the cumin and jalapeños, reduce the heat to low, and cook for 5 minutes. Add the chicken stock. Increase the heat to high and cook until the liquid is reduced by half.
- Add the cream and return to a boil. Remove the pan from the heat. Transfer the sauce to a blender with the reserved cilantro leaves and puree. Return the sauce to the pan.
- Whisk the egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour 1 cup (290 G) of the sauce into the egg mixture to temper. Add the egg mixture to the pan and cook over low heat, stirring constantly, until the sauce is thick and smooth.
- Arrange the chicken over a bed of your favorite rice and spoon the cilantro sauce over. Garnish with the Pickled Tomato Salsa, scallions, and cilantro leaves. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1408 calories, Carbohydrate 102 grams, Fat 99 grams, Fiber 4 grams, Protein 32 grams, Sugar 24 grams
ROASTED YELLOW TOMATO SALSA WITH CILANTRO RECIPE - (2.9/5)
Provided by darleneandjoel
Number Of Ingredients 8
Steps:
- Toss to coat. Roast in a preheated oven until the tomatoes are soft and sweet, about 25 to 30 minutes. I stirred the mix halfway through roasting. Cool before storing. Store covered in the fridge. Just before serving allow the salsa to come to room temperature. Garnish with fresh chopped cilantro. Serve with Brown Rice Tortilla Chips, corn chips, or triangles of toasted gluten-free garlic bread. Calories: 265 Carbohydrates: 53.5 g Cholesterol: 0 mg Fat: 5 g Saturated Fat: 0.7 g Fiber: 15.5 g Sodium: 377 mg Protein: 11.7 g
TOMATO, AVOCADO, AND CILANTRO SALSA
"A great party salsa. For a different twist, serve with malanga, plantain, or yuca chips". That is the description as it appears on the email my friend sent with this recipe. Haven't tried it yet but you can't go wrong with Avocado!
Provided by l0ve2c00k
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In large bowl combine avocados, red onion, tomatoes, and tomato juice.
- Gently stir with wooden spoon or your hand just until blended.
- Gently stir in chipotle purée or rocoto paste, lime juice, salt, and pepper.
- Let sit about 20 minutes, then stir in the cilantro and serve.
- Or cover and refrigerate up to 1 day. Return to room temperature and stir in cilantro just before serving.
Nutrition Facts : Calories 426.1, Fat 30.1, SaturatedFat 4.4, Sodium 683.2, Carbohydrate 41.9, Fiber 17.9, Sugar 17.8, Protein 8.3
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