Frontera was the top pick in our salsa taste test back in 2011, scoring higher than brands that have been in the game for years. The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. Instead, it's meant to be used as a flavor base for a quick dinner—the jar suggests serving it with shrimp, though just about any protein would love to be enveloped in this salsa. Mexico One Plate at a Time Season 12: Bayless’ Best Ever, Season 11 Recipes: Yucatán: A Different Mexico. Though tomatoes are included, tomatillos are the first ingredient, making this salsa tangier and more acidic. You can always count on Rick Bayless to put real effort into everything he does. Still, the mix of roasted and fresh tomato means that it has some character, while the cilantro adds some freshness. Scoop them into a food processor and pulse until they are finely chopped. This is probably better drizzled over eggs. Enjoy small-batch double roasted tomato jalapeño salsa from Frontera. The first few bites were a little disappointing, because I couldn't detect much corn or spice. Salsa Mexicana, on the left, is chunkier than the Gourmet Mexican salsa. Learn more on our Terms of Use page. Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. The consistency is also much thinner, but not watery. 7.95. Like the Double Roasted Tomato, this is a fantastic multiple-purpose salsa, ready for any task. While the chiles and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. The salsas are divided into two categories, Salsa Mexicana and Gourmet Mexican. ALL RIGHTS RESERVED. Note: If you’re not planning to use the salsa within a few hours, wait until you’re ready to serve to add the onions and cilantro. Of course, if you're not into spice, you won't appreciate any of the intricacies. Instead, this is one destined for fish a la Veracruzana, an olive and tomato sauce specialty of Veracruz. Thanks! Some comments may be held for manual review. Unlike so many fruit salsas, this one isn't sickeningly sweet. It's also slightly bitter, though there is an underlying fruitiness. I have to admit that I expected to hate this one, so imagine my surprise when this turned out to be another one of my favorites. It has a vibrant red color and a thin and viscous texture that likes to latch on to chips. That also means that it might be kind of intense if taken straight with chips. Pour the tomato mixture into the bowl with the onion. This is also the chunkiest salsa in this line, and just begs to be served with chips. Double Roasted Tomato Salsa, Medium The roasted tomatoes here are vibrant and engaging, with a deep roasted profile and a prominent heat. Salsa de Tomate Tostado marca Frontera. Even though it's rightly labeled as mild, it does have a dark and earthy chili profile, which I enjoyed. If not using within an hour or two, cover and refrigerate. Subscribe to our newsletter to get the latest recipes and tips! I expected this one to really bring the heat, so I was initially disappointed that it didn't immediately attack. Frontera Double Roasted Tomato Salsa. Thanks to the jalapeño, it's both spicier and more engaging than the roasted tomato. Rich, complex, thrilling—those are the classic flavors packed in this jar… sparked with a little jalapeño. Inspired by Mexico City street vendors, it’s jam-packed with fresh, bold flavor. Save my name, email, and website in this browser for the next time I comment. DESCRIPCIÓN EN ESPAÑOL. If you see something not so nice, please, report an inappropriate comment. Skip the chips with this one, and try to incorporate it into a meal, such as drizzled on tacos. Frontera Especial Mango Habanero Salsa. 15.3 oz. All of its tomatoes are roasted, lending the salsa a deeper and more rounded tomato profile. Add the cilantro and stir thoroughly. Given how much we liked Frontera Salsa when we originally tried it, I decided to sample the entire line. Peel the skin off the garlic. If you don't like olives, you need to stay as far away from this one as possible, because it's not the least bit shy about its olive profile. Nick Kindelsperger is the Food and Dining Reporter at the Chicago Tribune. If you're looking to replace your regular jarred salsa to eat with chips, this is probably the best place to start. But keep eating, and the burn continues to build and build. Spicy and I can still taste the individual flavors. Shake off the excess water and pour into a medium bowl. Xoco, his venture into "casual" dining, serves incredible sandwiches and hot chocolate made from cocoa beans roasted in-house. Frontera Double Roasted Tomato Salsa (No Reviews) Be the first to submit a review: RELATED ITEMS. The chunks provide most of the flavor here, lending sweetness and a smoky heat. This has actually been my go-to store-bought salsa for the past few years, and while I usually devour the whole jar with chips, it's equally good at sprucing up most tacos. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be. I don't think I've ever encountered a jarred salsa that comes anywhere close to the fire of this one. If you don't mind a bit of heat, the medium version is definitely the way to go. Set a small skillet over medium heat. The differences between this line and the Salsa Mexicana are immediately apparent here. Dip into it with a chip and the salsa admirably grips on for dear life. May 27, 2013 - I learned the beauty of fire-roasting from Mexico City street vendors. jalapeño chiles (or 4 serranos or 2 habaneros or practically any fresh chile), can diced tomatoes in juice (preferably fire-roasted), (loosely packed) roughly chopped cilantro, fresh lime juice or cider vinegar (optional). Made with sweet tomatoes, fresh cilantro, and earthy-red New Mexico chile, it’s safe to say this salsa … So it makes sense that the Frontera salsas would extend beyond that to include tomatillos and a number of different chilies. PRODUCT REVIEWS. They all add up to an amped up salsa, which proves that chilies have more to offer than just straight heat. Lay the chiles and garlic in the skillet and dry roast until soft and blotchy in spots, about 10 minutes for the chiles, about 15 minutes for the garlic. Delicious! In fact, there's a genuine kick to each bite. I would advise against serving this salsa with chips. Pull the stems off the roasted chiles and peel the papery skin off the garlic. Made with sweet tomatoes, fresh cilantro, and earthy-red New Mexico chile, it’s safe to say this salsa has developed a big ego. The Ultimate Homemade Green Bean Casserole, Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd), Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy. Post whatever you want, just keep it seriously about eats, seriously. This has actually been my go-to store-bought salsa for the past few years, and while I usually devour the whole jar with chips, it's equally good at sprucing up most tacos. Now, here's a hot one! Herdez Cilantro Lime Salsa Cremosa. All products linked here have been independently selected by our editors. Some HTML is OK: link, strong, em. As the name suggests, this is all about the guajillo chili, which explains the deeply earthy and robust flavor. Instructions In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Frontera Tomatillo Salsa with Roasted Serrano and … 12.5 oz. This one is probably best used as a base for a meal—mixing in shredded roast chicken was my first thought. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop. Cool until handleable, then pull the stem (s) off the chile (s) and roughly chop. It's also not as smoky as I expected, but I did enjoy the zing provided by the tomatillos. The roasted tomatoes here are vibrant and engaging, with a deep roasted profile and a prominent heat. The jalapeños provide a nice background of heat, but never become overwhelming. But if you love chili-induced mouth sweats like I do, this truly impressive salsa is a must try. Then I realized I needed to stir the jar to get bring up some of the pieces of corn and poblano. There are actually three chilies stuffed in this jar: roasted red peppers provide texture and sweetness, mild New Mexico red chilies add depth and earthiness, and arbol chilies bring the heat. The hunks of tomato are juicy and distinct, not mushy, providing a nice pop of tartness when you bite in. He consumes endless tacos, burgers, and just about anything cooked with Sichuan peppercorns. I've never been a big fan of jarred tomatillo salsas, but this one is bright and bold, with some nice chunks of tomatillo mixed in. Scoop them into a food processor and pulse until they are finely chopped. Comments can take a minute to appear—please be patient! But what you may not have known is that Frontera has 13 different salsas on the market (not counting some seasonal offerings, which change so frequently I decided not to include them here).