NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE
Provided by Bobby Flay
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
- Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
- Tomatillo-Poblano Salsa:
- Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl.
- Smoked Tomato Relish:
- Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
- Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
- Green Onion Creme Fraiche:
- Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.
TOMATO, ONION, AND SERRANO CHILE SALSA
Categories Condiment/Spread Sauce Blender Onion Tomato No-Cook Super Bowl Low Carb Quick & Easy Hot Pepper Poker/Game Night Healthy Vegan Cilantro Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)
ONION, TOMATO, AND BELL PEPPER CITRUS SALSA
Categories Condiment/Spread Onion Pepper Tomato No-Cook Quick & Easy Orange Bell Pepper Cilantro Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 14
Steps:
- Mix all ingredients in large bowl. Season salsa to taste with salt and pepper. Chill until cold, at least 2 hours. (Can be made 4 hours ahead. Cover and keep refrigerated.)
TOMATO, PEACH AND RED ONION SALSA
Provided by Suzanne Hamlin
Categories easy, quick, appetizer
Time 20m
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a large bowl, gently toss together the diced tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and 1/4 cup of the olive oil. Add fine sea salt and pepper to taste. Let stand at room temperature while preparing the bread.
- Mix the remaining 1/3 cup olive oil with the garlic in a small bowl. Cut the bread into 16 to 24 1/2-inch slices. Brush one side of each slice with the garlic oil. (If a heat source is available, grill or toast the slices until golden brown on both sides.) Place the bread slices on a serving platter. Top each slice with sunflower sprouts, then with a generous spoonful of the salsa. Sprinkle each with a pinch of kosher salt. Serve immediately as an appetizer.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 4 grams, TransFat 0 grams
FETA, RED ONION AND TOMATO SALSA
Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time P2DT5m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 10 grams
ONION AND TOMATO SALSA
Provided by David Tanis
Categories easy, quick, condiments
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Put onion, tomato, salt and chiles in a serving bowl. Mix to combine and let flavor meld for at least 10 minutes. Just before serving, stir in cilantro. Salsa is best if made fresh and used within an hour or two.
Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 3 grams
BOLIVIAN SALSA CRUDA (FRESH TOMATO AND ONION SALSA)
A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.
Provided by Zurie
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix all the ingredients, drizzling over the oil last.
- If you like, add a squeeze of lemon juice and some finely chopped garlic.
- The sauce improves in flavour if covered and left to stand for a while.
ONION AND BELL PEPPER STRATA WITH FRESH TOMATO SALSA
Steps:
- Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with cooking spray.
- In a large non-stick skillet cook onion and 1 tablespoon garlic in oil over moderate heat, stirring, until onion is pale golden. Stir in bell peppers and salt and black pepper to taste and cook, covered, over moderately low heat 5 minutes, or until peppers are just tender. Remove lid and cook vegetables, stirring, until any excess liquid is evaporated, 2 to 3 minutes.
- Spread half of bread squares evenly in baking dish and top with half of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and top with remaining bread and vegetables.
- In a bowl whisk together whole eggs, whites, milk, parsley, remaining 1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly over bread and vegetables. Chill strata, covered, at least 3 hours and up to 12.
- Preheat oven to 375° F. and let >strata stand at room temperature 20 minutes.
- Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of oven 45 to 55 minutes, or until puffed and golden brown around edges.
- Serve strata topped with fresh tomato salsa.
TOMATO, ONION, AND SERRANO CHILE SALSA RECIPE | EPICURIOUS.COM
Salsa Mexicana Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo, salsa fresca, or salsa mexicana. The bright flavor of the salsa adds sparkle to anything it touches ? quesadillas; grilled chicken, fish or steak; tamales; tacos; and, of course, tortilla chips. This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)
TOMATO AND RED ONION SALSA
I use this on scrambled eggs, grilled chicken or fish. Easy to make and more tasty than the Trader Joes tubs (I think). Tastes even better the next day when all the flavors fuse together!
Provided by eileen513
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl. Chill until ready to serve.
Nutrition Facts : Calories 40.7, Fat 3.5, SaturatedFat 0.5, Sodium 3.5, Carbohydrate 2.4, Fiber 0.7, Sugar 1.4, Protein 0.5
ONION AND TOMATO SALSA
Steps:
- Combine all ingredients in medium bowl. Season to taste with salt and pepper. Let stand at room temperature 2 hours, stirring occasionally.
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