Garlic Grilled Tomatoes | Sanjeev Kapoor Khazana
Garlic flavoured grilled tomatoes
This is the TASTIEST way to use up tomatoes and peppers from the garden ???? #shorts
This is the TASTIEST way to use up tomatoes and peppers from the garden ???? #shorts
Once you try my homemade roasted salsa, you will never buy store-bought. This is also the perfect time to use up any tomatoes, peppers, that you have on hand. Now although this is not an authentic Mexican recipe, I would love for you to tell me in the comments how you make your traditional version of this delicious dish. This is my take on a delicious salsa and I hope you love it too. It’s so good that I can literally eat it with a spoon. You can absolutely take it a step further and make your own tortilla chips to dip with, but if you are in a pinch you can use store-bought tortilla chips like I did.
INGREDIENTS:
6 tomatoes cut in half, I used a variety from the garden I used about 2 lbs.
½ large red onion that’s peeled and sliced
3 sweet banana peppers cut in half Cubanelle or Sheppard also work
2 jalapeños that are halved you can also use a bell pepper if you don’t like heat
salt to taste
3 tablespoons olive oil avocado oil is also okay
1 whole head of garlic + 1 additional teaspoon of olive oil on top
handful of parsley or cilantro about 1/2 cup or as much as you like
✨You can find the full printable recipe with tips and directions on my website which is linked here:
Or you can search for “salsa” in the search tab on my blog and it will pop right up ????themodernnonna.com
#garlicsalsa #salsarecipe #salsa #summerrecipies #homemade #viral #shorts #themodernnonna #easyrecipes
HOW TO MAKE MEXICAN POTATO SOUP WITH FIRE-ROASTED TOMATOES AND LOTS OF MELTY CHEESE | SPICY!
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Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese. Vegetarian and gluten-free.
INGREDIENTS
4 tablespoons unsalted butter
1 white onion, (diced)
3 large jalapeños, diced (remove seeds if you'd like less spicy)
2 large cloves garlic, (chopped)
3 pounds yellow or red potatoes , (peeled and diced)
1 (14.5-ounce) can diced fire roasted tomatoes
4 cups whole milk
3 cups chicken stock or vegetable broth
1 1/2 pounds Monterey Jack or Cheddar cheese, (diced)
Thinly sliced scallions and tortilla chips, for serving
INSTRUCTIONS
Saute onions. Heat oil in a large stock pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally for 3-4 minutes.
Cook remaining vegetables. Add jalapeños, garlic, and potatoes and season again with salt and pepper. Cook until vegetables are starting to soften, about 4 minutes more.
Bring to a simmer. Add tomatoes, milk, and stock and bring to a simmer, stirring occasionally. Cover and simmer over low heat until potatoes are tender, about 20 minutes.
Add cheese. Taste and season with salt as needed. Add cheese and stir to combine. Let sit a minute or two then ladle into bowls and serve with tortilla chips.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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Roasted tomatoes (MEXICAN SALSA )
What the F to do with all these tomatoes???
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Check out the blog for more tomato recipes :
00:00 - Intro
00:50 - Cherry Tomato Feta Pasta
04:08 -Butter Chicken
09:02 - Roasted Tomato and Pesto Pizza
13:44 - Tomato Grilled Cheese
16:33 - Salmorejo
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Easy Fire Roasted Tomatoes
Fire roasted tomatoes add smoky flavor to anything you make with them. Make this easy recipe; it's the perfect replacement for canned tomatoes!
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
2 lbs Roma tomatoes, sliced lengthwise
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
Optional Flavor Adds
Italian Style
20 fresh rosemary sprigs
20 garlic cloves
Mexican Style
1 tbsp Mexican oregano
1 tsp chili powder
Instructions
Preheat oven to 450°F or set grill to High (450°F).
Rinse and slice each tomato lengthwise. Place on wire rack in rimmed baking pan. Drizzle with olive oil, salt and pepper. I typically add some water to the pan to avoid any smoking or do it on the grill.
Oven Method: Roast for 40-45 minutes or until tomatoes are charred. Remove from oven and let cool.
Grill Method: Oil grill basket, grill pan or use wire rack in rimmed baking pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
Store room temp roasted tomatoes in jar with olive oil to cover tomatoes and seal. Keep refrigerated.
OPTIONAL FLAVOR ADDS
Italian Style: arrange rosemary and garlic cloves on wire rack in rimmed baking pan. Lay the sliced tomatoes on top and sprinkle with salt and pepper. Cook per method choice above.
Mexican Style: sprinkle tomatoes with oregano and chili powder. Cook per method choice above.
CANNING
Allow tomatoes to cool. Optionally remove skin and chop if preferred.
Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
Carefully remove jars from hot water, shaking off excess water. Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pint jars, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
Pour roasted tomatoes into hot jars, leaving 1/2-inch headspace. Press tomatoes down to fill tightly. Remove any air bubbles. Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes (see below).
Remove the jars with the jar lifter and set the jars on a towel or cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.
Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.
Notes
1. Cherry and Teardrop tomatoes work well, too.
2. You can use bottled lemon juice instead of vinegar for this recipe if canning in the same amount. Fresh lemon or fresh lime juice is not pH standardized and, therefore cannot be used in this recipe, but bottled lemon is safe.
3. This recipe is enough to puree and be able to substitute a 28 ounce can for any recipe.
Boiling-water bath: pints – 40 minutes; quarts – 45 minutes.
Dial-gauge pressure canner: pints or quarts – 15 minutes at 11 PSI or 20 minutes at 6 PSI.
Weight-gauge pressure canner: pints or quarts – 15 minutes at 15 PSI or 20 minutes at 10 PSI.
Processing Altitude Times
The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
Altitude in Feet - Increase Processing Time
1,001-3,000 ft above sea level = 5 min
3,001 – 6,000 ft above sea level = 10 min
6,001 – 8,000 ft above sea level = 15 min
8,001 – 10,000 ft above sea level = 20 min
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