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    You are in: Home / Community Forums / Cooking Q & A / Question:Chevys Fresh Mex Salsa
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    Question:Chevys Fresh Mex Salsa

    GJtx
    Sat Sep 29, 2012 5:13 pm
    Newbie "Fry Cook" Poster
    Chevys Fresh Mex Salsa

    Anyone know how to make the roasted tomatoes/peppers for this recipe if my building does not allow grills? I looked at oven baked, but it doesn't seem to be the same technique/taste.
    duonyte
    Sat Sep 29, 2012 5:19 pm
    Forum Host
    Heat a pan until it is quite hot - cast iron is ideal. Put the tomatoes and peppers in it and cook them, turning often until the skins are charred. Peppers can also be charred by putting them right onto a gas burner - I do this quite often.
    DrGaellon
    Sat Sep 29, 2012 5:33 pm
    Food.com Groupie
    A broiler is basically an upside-down grill - you can broil your tomatoes, and fire-roast your peppers over a burner.
    GJtx
    Sat Sep 29, 2012 6:12 pm
    Newbie "Fry Cook" Poster
    Unfortunately I am stuck with electric, I don't have gas.

    But I will try the hot pan method first.
    DrGaellon
    Sat Sep 29, 2012 6:18 pm
    Food.com Groupie
    GJsac wrote:
    Unfortunately I am stuck with electric, I don't have gas.
    But I will try the hot pan method first.

    It should still work - the broiler gets a lot hotter than the oven itself, and the electric burner will get hotter than the pan itself.
    ala-kat
    Sat Sep 29, 2012 9:00 pm
    Food.com Groupie
    Charring them in the oven will work fine. The tomatoes will char quicker than the peppers. The peppers need to either be put in a bag or covered with film wrap to allow them to sweat, for 10-15 minutes. Then peel.
    ala-kat
    Sat Sep 29, 2012 9:03 pm
    Food.com Groupie
    I'm not a purist... I just slap them in the hot oven, coated with a little oil (peppers here) and turn them until they blister. Not as experienced with tomatoes but the same concept would apply, just a shorter cooking period.

    My oven is electric also, and this works icon_biggrin.gif
    pinky kookie
    Sat Sep 29, 2012 10:16 pm
    Food.com Groupie

    I always char or roast tomatoes and peppers to make salsa in a hot griddle on my stove top, exactly like it says in the recipe directions:

    Chevys Fresh Mex Salsa
    1. Char tomatoes, onion and jalapenos on a hot pan, griddle or grill.

    Only to avoid my stove to get a mess if I roast them right onto the burner. icon_biggrin.gif icon_wink.gif
    ala-kat
    Sat Sep 29, 2012 11:33 pm
    Food.com Groupie
    pinky kookie wrote:

    I always char or roast tomatoes and peppers to make salsa in a hot griddle on my stove top, exactly like it says in the recipe directions:

    Chevys Fresh Mex Salsa
    1. Char tomatoes, onion and jalapenos on a hot pan, griddle or grill.

    Only to avoid my stove to get a mess if I roast them right onto the burner. icon_biggrin.gif icon_wink.gif


    I put them on a pan to avoid the burner mess. But for just a couple of peppers, stovetop is good icon_smile.gif
    pinky kookie
    Sat Sep 29, 2012 11:47 pm
    Food.com Groupie

    Yes, you are right. Using a pan is almost the same thing that using a griddle. The main thing here is not make a burner mess, but even sometimes I char large Poblano peppers to make chiles rellenos directly on the burner and have to clean it well afterwards, so I still prefer a griddle. icon_biggrin.gif icon_wink.gif
    GJtx
    Sun Sep 30, 2012 6:55 pm
    Newbie "Fry Cook" Poster
    Cant seem to get my pan hot enough, maybe because of the cheap stove, but what temperature could I roast them in the oven?
    DrGaellon
    Sun Sep 30, 2012 8:58 pm
    Food.com Groupie
    The hottest you can. Broil, if you can.
    pinky kookie
    Sun Sep 30, 2012 10:07 pm
    Food.com Groupie
    GJtx wrote:
    Cant seem to get my pan hot enough, maybe because of the cheap stove, but what temperature could I roast them in the oven?

    If you have an electric stove burner, getting a pan really hot is difficult.
    Now that I have a good gas stove can see the difference and understand why so many chefs cook in gas stoves: because the heat is easier to control and the taste of the food is much better.

    And answering your question about roasting the vegetables in the oven, this is what I do:

    Preheat the broiler of your oven - (your kitchen will be too hot).
    (Or heat the oven at 450ยบ F. but will take longer to roast them).
    Wash, dry and cut tomatoes into quarters, onions in chunks, and remove jalapeno stems.
    Place them on a baking sheet lined with aluminum foil and drizzle with olive or vegetable oil.
    Place under the broiler and broil for some minutes. Flip the vegetables over with tongs, checking them often to make sure the vegetables are not drying out.
    They are done when are very soft, the skin is blistery and the outsides of vegetables look slightly charred or blackened.
    Remove from broiler and allow the vegetables to cool enough to handle, for approx. 10 minutes.
    Peel the charred skin from tomatoes and jalapenos.
    Place them in a blender or food processor and coarsely chop the charred vegetables, or process to your desired consistency for a chunky or smooth salsa.
    Transfer to a medium bowl and add salt, pepper and cilantro.
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