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August 22, 2007 / Tony

Roasted Tomato Salsa

Roasted tomato salsa is a nice variation on your garden variety fresh salsas that are so popular this time of year.  Roasting the tomatoes, onions, and jalapeños over a hot grill creates a deeply flavored and smoky salsa.  One thing to really watch out for in this recipe is that the jalapeños seem to get pretty darn hot.  Perhaps it is because they do not get seeded before being put in the salsa.  Whatever it is, if you are sensitive to heat, perhaps you want to use ½ or even ¼ of the amount of jalapeño called for in the recipe.  The other bit of advice I have is to use a really hot grill.  The idea of roasting vegetables for this salsa is really not quite accurate.  It is more like searing or charring even.  The goal is to obtain that smoky flavor from the grill without cooking the vegetables all the way through.  After all, we want to keep at least some of the fresh vegetable flavor in the salsa.  So, a hot fire is an important part of the recipe to get a nice, deep, and quick sear on the vegetables before they cook through.  As you can see from the pictures, my fire was not quite hot enough and I didn’t get enough of a sear.  Oh well, maybe I’ll have to just use my charcoal chimney as my grill next time. 

Here are the tomatoes I used in the salsa:


Here are the vegetables after they’ve been cooked:


Here’s the final product:


Roasted Tomato Salsa

1 lb tomatoes, lightly covered with vegetable oil

½ red onion, lightly covered with vegetable oil

1 jalapeño, lightly covered with vegetable oil

Juice of 1 lime

½ cup cilantro

2 cloves garlic

1 tsp chili powder

Kosher salt and pepper to taste

Prepare a very hot grill.  Grill vegetables on all sides until charred.  It is not necessary to cook the vegetables all the way through; all that is required is a nice char on the outside.  Remove from the grill immediately when done.  In a bowl of a food processor, place the garlic, cilantro, red onion, and jalapeño.  Pulse a few times.  Then add the tomatoes, lime juice, chili powder, and a good deal of Kosher salt and pepper.  Process just until a fairly consistent consistency is reached.  A few larger chunks here and there are fine.  Taste and adjust any seasoning.  The salsa can be served then but it will be better if it is chilled. 


One Comment

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  1. Katelyn / Aug 23 2007 11:29 am


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