This is a beautiful salsa and has a mellow sweetness from the roasted tomatoes and a mellow heat from roasting the jalapenos. The garlic and lime provide a fresh bite. This is a perfect salsa to make for winter because cherry tomatoes are easy to find and are usually still pretty good in the winter. Even if they're not the best, once they're roasted it doesn't really matter. These little roasted tomatoes are fab. Also, we learned that when you skin them it's a treat to just pop the skins into your mouth as you go - yum.
Ingredients:
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
2 fresh jalapenos or serranos, stemmed
2 garlic cloves, peeled
1 tsp kosher salt
1 tbsp freshly squeezed lime juice, or more to taste
Directions:
Turn on the broiler and put the rack 8 inches form the heat source. Put the tomatoes and jalapenos on a baking sheet and roast until tomatoes soft and slightly charred and until the jalapenos are charred on all sides, 10-15 minutes.
Remove and let them cool slightly. Slip the skins from the tomatoes and remove the skins from the chiles.
Pound/chop the garlic and the chiles with the salt, first chopping them then mashing into a paste with the side of a heavy knife.
Add the peeled tomatoes and chile/garlic mix the a bowl and mash it all up. Add the lime juice and season with lime and salt.
No comments:
Post a Comment