appetizer · Uncategorized

Roasted Tomato Salsa

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INGREDIENTS

    • 1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
    • 2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed – i used 3 but made 4 just in case
    • Half of a small white onion (2 ounces), sliced 1/4 inch thick
    • 4 garlic cloves, peeled
    • 1/4 cup water- i read you can use chicken stock -but i skipped adding water
    • 1/3 cup chopped fresh cilantro, loosely packed
    • 1 generous teaspoon salt
    • 1 1/2 teaspoons cider vinegar- i bought it but didn’t use it

PREPARATION

    1.  Heat the broiler.(IT DIDN’T SAY WHAT TEMP SO I USED THE MEDIUM BROILER SETTING) Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. ( I HAD TO DO IT FOR ABOUT 10 MINS EACH SIDE) ***The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
    2. Turn the oven to 425 degrees. Separate the onions (THE RECIPE DIDN’T CALL FOR USING EVOO SO I DIDN’T USE IT). On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total.
    3. Cool to room temperature.
    4. Keep the skins on the tomatoes but cut out the “cores” where the stems were attached, working over your the processor so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes — with all that juice that has accumulated around them — and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
    5.  Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you’re planning to use your salsa right away, simply pour it into a bowl and it’s ready, or refrigerate it covered and use within 5 days.

FROM: http://www.epicurious.com/recipes/food/views/roasted-jalapeno-tomato-salsa-with-fresh-cilantro-105450

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