Condiments/Sauces

[coronabarb]

Tomato And Onion Sauce
Serve this quick-and-easy sauce over grilled chicken or bean dishes.
Makes about 2 cups

1 1/2 Tablespoons oil
1 1/2 cups tomatoes, diced
1 medium onion, diced
1/2 teaspoon garlic, minced
1 Tablespoon cilantro, chopped
1/2 teaspoon cumin
1 cup of chicken broth
Salt and pepper to taste

Heat oil in saucepan and add onion; cook for 3 minutes over medium heat. Stir in tomatoes and garlic and cook for 1 minute longer. Add remaining ingredients, bring to a boil, reduce heat and simmer until thickened (about 10-12 minutes). Serve immediately or cover and refrigerate.

[Woodyend]

Pico de Gallo (beak of the rooster)

1/2 10oz can of Rotel tomatoes with green chilies
1/2 cup of chopped green onions
1 fresh tomato chopped
1 hot pepper of your choice I use jalapeno minced (may omit altogether)
1/2 Tbsp corn oil
juice of large lemon
6 sprigs of cilantro
salt to taste

You can use a food processor or blender, but do not over process. I like mine chunky so I don't use either one. Combine all ingredients and chill one hour before serving

[Woodyend]

Fire Roasted Salsa (from Blue Mesa in Dallas)

This salsa gets its smoky flavor and rich color from smoking the tomatoes and blistering the other vegetables on the grill. The vegetables may be skewered and blackened over a gas range at home, or use soaked mesquite wood chips spread over heated coals in your barbecue.


Approximately 4 cups salsa
7 medium tomatoes, cored
6 green onions, trimmed
1/2 bunch cilantro
1 TB. vegetable oil
4 Serrano peppers, stemmed
2 large garlic cloves, peeled and very finely chopped
Juice of one lime
1 tsp. salt
½ tsp. ground white pepper
½ tsp. ground oregano

Place the tomatoes and green onions on a hot grill - over hot coals, not high flames. Pile cilantro on top, so that it does not touch the grill. Remove the tomatoes when they begin to blacken. Grill the remaining vegetables for a few minutes until they wilt.

Heat oil in sauté pan and sauté Serrano peppers until soft.

Remove cilantro stems. Place Serranos, tomatoes, onions and cilantro leaves in food processor and pulse until just coarsely ground. Transfer to a bowl, add remaining ingredients and mix well."

[coronabarb]

VGary's Pepperonata served at CHOPTAG

4 tbsp olive oil
1 onion, halved and finely sliced
2 red bell peppers, cut into strips
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
3 garlic cloves, crushed
2 14oz cans chopped tomatoes, drained
2 tbsp of fresh or dried herbs, I used Dried Basil and Italian Seasonings
2 tbsp chopped pitted black olives
salt and pepper

Heat oil in large frying pan. Add onion and sauté for 5 minutes, stirring until just beginning to color. Add bell peppers and garlic to pan and cook for 3-4 minutes. Stir in tomatoes and cilantro and season with salt and pepper. Cover pan and cook vegetables gently for about 30 minutes or until the mixture is dry. Stir in pitted black olives and serve.

This makes about four servings and can be used as a spread on breads, over pasta with Parmesan Cheese, or over your favorite meats/fish.

[brokenbar]

Ingredients (makes 2 cups)
1 pound tomatillos, husked and rinsed
2 cloves garlic, unpeeled
2 tablespoons vegetable oil
1/2 medium white onion, chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
2 canned chipotle chiles en adobo, seeded
1 1/2 teaspoon adobo sauce (from the canned chiles)
1 handful cilantro sprigs (largest stems removed)
1/2 teaspoon salt

Ingredients:
On a comal,(*see below) or in a heavy dry skillet (preferably cast iron), roast the tomatillos, over medium heat, turning frequently, until they are barely tender and the skins are covered with black and brown spots.

At the same time, put the garlic in the skillet and roast the cloves until they feel slightly tender when pinched. The pan roasting will take about 15 to 20 minutes. The skillet may be covered for the last 2 to 3 minutes to steam the tomatil1os if they don't feel a little tender when lightly pinched.

Peel the outer paper skins from the garlic. Put the roasted tomatillos and garlic into a, blender jar. Cover the jar and blend about 6 to 8 seconds to a coarse mixture.

In the same skillet used for roasting the tomatillos, heat the oil, and saute the onion 3 to 4 minutes, until softened and beginning to brown. Stir in the oregano and cook until aromatic, about 30 seconds. Scrape the onion and oregano into the blender jar. Add the chipotle chiles and adobo sauce. Blend until &mooth. Add cilantro and salt. Blend briefly. (There should still be a bit of texture.) Adjust seasoning.

Transfer the salsa to a bowl. Serve at room temperature, or cover and refrigerate up to 2 days.

Note: Sauce will thicken as it sits. Stir it well to bring it together, and add a bit of water, if needed.

*A comal is a griddle or grill typically used for cooking foods based on a tortilla, including quesadillas, a folded tortilla filled with cheese and/or meat heated on the comal. The history of such cooking methods dates back to the pre-Columbian era when maize was ground by stone, made into tortillas, then filled with whatever was available and heated on a comal over an open fire.

[Salty_Dog]

Tomato Relish

Ingredients
2kg proudly homegrown tomatoes, chopped
2 small apples, peeled, cored and chopped
750ml vinegar
500g sugar
4 small onions, chopped
2 garlic cloves
2 tbls salt
1 dessertspoon mustard powder
1 dessertspoon curry powder
1 tbls cornflour
extra ½ cup of vinegar

Instructions
Place the tomatoes, onions, apples, garlic, 750ml vinegar, salt, mustard, curry powder and sugar into a large pot. Bring to the boil, stirring- boil for one and half hours.

Mix the cornflour to a paste with the half cup of vinegar, add to the mixture and stir till thickened. Pour into sterilized jars and seal.

[rhynes_boomer]

Hi Everyone!

I would love to try out some of the salsa recipes. But, I am weak! as in a weak stomach, the hotness will tear me up. Does anyone have a great salsa recipe that is extra mild to mild?

Kat

[newatthiskat]

I am a wuss. I take Annies salsa and make it for me then add more peppers for family. I usually use Fooled you Jalapenos and maybe a Tam Jalapeno. Then after I can a few jars for myself I go in and add all the other hot ones to the pot.
Kat

[Zana]

Smoked Tomato Salsa

Tired of the usual pico de gallo? In this recipe, smoked tomatoes add a depth of flavor and unique twist.



"Smoking the tomatoes first adds a depth of flavor that isn't possible with raw tomatoes. The smokiness mingles with the heat of the chili, the onions and cilantro add more flavor, and letting it all mingle in a salsa for a few hours creates a desperate need for tortilla chips! While we're waiting for the ribs on the grill, we can sit around and eat this and remember how lucky we are to have summer."
Shauna James Ahern, Gluten-Free Girl and the Chef


Ingredients
5 large tomatoes, at the height of ripeness
1 tablespoon sherry vinegar
1 medium Anaheim chili
1 lime, juiced
1 medium red onion, peeled and finely diced
1 lemon, juiced
1 tablespoon finely chopped garlic
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped fresh Italian parsley
Kosher salt
cracked black pepper

Yield: 8 Servings

Directions
Total:

1
To smoke the tomatoes: Get your smoker ready with a good amount of smoke going. Cut 4 tomatoes in half, and leave one of the halves on the kitchen counter. Put the tomatoes, skin side down, onto the smoker rack. Cover. Let the tomatoes smoke for 30 minutes. Remove them from the smoker and let them cool. Remove the skins from the tomatoes and chop the tomatoes. Save as much of the juice as possible—it's an important ingredient.
2
If you don't have a smoker, you will need to add smoked paprika (about 2 tablespoons) or a dried chipotle pepper that has been hydrated and deseeded. This will give you a smoky taste that's different than the smoked tomatoes, but equally delicious.
3
Roast the pepper: Rub a little oil on the Anaheim pepper. (This is a mild pepper. If you want more heat in the salsa, use a different chili. But be careful.) Throw it in a 425 degree F oven and roast it until the skin begins to blister. Put the pepper in a bowl and cover with plastic wrap. Let it sit until it's cool to the touch. Peel the skin and deseed. Chop it up with some care.
4
Blanch the other tomatoes: Bring a large saucepan of salted water to boil, using enough salt to make the water taste like the ocean. With a paring knife, mark a small X on the bottom of the tomato. Add the tomatoes to the salted water and cook until the skin starts to slip off, about 5 to 10 seconds. (Don't let the tomatoes stay in the water for much longer or they will start to cook.) Transfer the tomatoes to a bowl of ice water to cool quickly. Remove the skins, which should slip off fairly easily. Cut the tomatoes in half, remove the seeds and chop.
5
Make the salsa: Combine the tomatoes, roasted pepper, onion, garlic, cilantro, parsley, and sherry vinegar. Stir.
6
Place a fourth of the salsa in a food processor. Pulse until the pureed. Add this back into the salsa.
7
Squeeze in the lemon and lime juice. Taste. Add more if you wish. Season with salt and pepper.
8
Let the salsa sit in the refrigerator for at least 1 hour before eating it. (I know. It's hard.) It will be even better the next day.

[coronabarb]

This sounds so yummy! I need to try smoking some tomatoes!
btw, thanks for posting all the wonderful recipes!

[Zana]

Basic Tomato Gravy

6 - 8 medium FRESH tomatoes, cored and peeled
a pinch or two of salt
1/4 - 1/2 c. sugar
flour
water

• Mix the tomatoes, salt and sugar together in a saucepan and cook slowly.
• Simmer for about 30 minutes.
• Mix flour and water together for thickening. (Adjust amount according to how much juice is in the pan).
• Bring the tomatoes to a boil and quickly stir in the flour/water mixture.
• It is possible to get this too thick, so it is best to have it somewhat thin to pour like gravy.

[Zana]

Tomato Chili Dip

4 large tomatoes
8 green onions
2 cans (4 ounces each) chopped green chilies
1 can (4-1/4 ounces) chopped ripe olives, drained
6 tablespoons cider or red wine vinegar
1 tablespoon olive or vegetable oil
1 1/2 to 2 teaspoons garlic powder
1 fresh jalapeño pepper, seeded and chopped, optional
Tortilla chips

• Chop tomatoes and onions into 1/4-inch pieces; place in a large bowl.
• Stir in the next 5 ingredients.
• Add jalapeño if desired.
• Cover and refrigerate overnight.
• Serve with tortilla chips.

Yield: 8 cups.

One 1/4-cup serving (without chips): 25 calories, 1g fat

Source: Taste of Home Annual Recipes - 1998 Edition

[Zana]

Basil & Sun-Dried Tomato Dip Dressing

1 c. light sour cream
2 tbsps. chopped fresh basil
1 to 2 tbsps. finely chopped sun-dried tomatoes

• Stir sour cream with basil and sun-dried tomatoes.
• Serve over greens or with vegetables for dipping.
• Stir before serving, as color from tomatoes may darken sour cream.
• Dressing will keep well, covered and refrigerated, for up to 3 days.

Makes 1 cup.

[Zana]

Roasted Tomato and Chili Sauce

12 chilies seeded and membrane removed
1 large tomato about 8 ounces roasted and peeled
1 clove garlic
2 teaspoons salt
1/4 cup water

On a iron skillet toast the chilies well: about 2 minutes.
Rinse but do not soak.
In a blender puree the chilies with the remaining ingredients.
Serve with grilled meats or on tacos.
Any remaining sauce can be stored in the refrigerator for several days.

[Zana]

Tomato and Fresh Ginger Salsa


This is great on top of a vegi burger or on rustic bread or chips.
Mari


1 1/2 large tomatoes, seeded and chopped
5 scallions, thinly sliced
1 small sweet onions, finely chopped
1 1/2 tablespoons fresh ginger, peeled and finely chopped
1 1/2 tablespoons rice vinegar
3/4 teaspoon sugar


Combine all ingredients in a bowl.
Season with salt and pepper to taste.
Toss.
Cover and refrigerate.