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Charred Tomato Salsa

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"When it comes to dips, it doesn't get much faster or fresher than homemade salsa. Blistering the tomatoes, garlic, and jalapeño under the broiler is a simple but substantial step that delivers big on the smoky flavor front. You may be surprised by not one but two unexpected additions: allspice and brown sugar. The former complements the charred veggies, while the latter completes the perfect salsa trifecta of spiciness, smokiness, and sweetness."

List of Ingredients

â—¦ 6 medium plum tomatoes, halved
â—¦ 2 cloves garlic, unpeeled
â—¦ 1 medium jalapeño, stemmed, halved, and seeded
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 teaspoon kosher salt, divided, plus more to taste
â—¦ ¼ cup loosely packed fresh cilantro leaves
â—¦ 1 teaspoon ground allspice
â—¦ ¼ cup fresh lime juice
â—¦ 2 tablespoons packed light brown sugar


Recipe

Position an oven rack 3 inches from the broiler and set the oven to broil. Line a rimmed baking sheet with foil.

Arrange the tomatoes, garlic, and jalapeño on the baking sheet and drizzle with the olive oil. Sprinkle with ½ teaspoon of the salt. Broil for 5 minutes, then flip the ingredients once and broil an additional 3 minutes, or until the skins are charred. Carefully remove the peels from the garlic.

Transfer the garlic and vegetables to the bowl of a food processor. Add the cilantro, allspice, lime juice, brown sugar, and remaining ½ teaspoon salt and blend until the salsa reaches your desired level of chunkiness. Transfer the salsa to a bowl, then taste, season with additional salt, and serve.

Makes 2 cups