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Roasted Tomato Salsa

Source of Recipe

From "Fan Fare" by Debbie Moose


Recipe Introduction

"The deep smoky flavor of this classic partner to tortilla chips comes from charring the tomatoes and jalapeño under the broiler. If good-quality fresh tomatoes are not in the market, substitute 1 can (14½-ounce) fire-roasted tomatoes."

List of Ingredients

◦  1 pound Roma tomatoes
◦  1 jalapeño chile
◦  3 cloves garlic, unpeeled
◦  ½ white onion, quartered
◦  2 tsp olive oil
◦  â…“ cup (½ ounce) loosely packed fresh cilantro leaves, chopped
◦  1 tsp red wine vinegar
◦  Kosher salt


Recipe

Preheat the broiler. Line a baking sheet with aluminum foil.

Cut the tomatoes in half lengthwise and arrange on the prepared pan, cut side down. Place the jalapeño, garlic, and onion on the pan so everything is in a single, uncrowded layer. Drizzle with the oil. Slip under the broiler about 6 inches from the heat source and broil, turning the vegetables once and rotating the pan as needed, until the vegetables are charred all over, about 5 minutes per side. Remove from the oven and let cool.

When the vegetables are cool enough to handle, seed the jalapeño and peel the garlic. Combine the tomatoes, jalapeño, garlic, onion and cilantro in a blender or food processor. Process until well combined with no large chunks, but still with plenty of texture. Add the vinegar and pulse to combine. Season with salt. Serve right away or store in an airtight container in the refrigerator for up to 1 week.


Serves 6