Fire-Roasted Tomato Salsa
From the Keri Fisher collection
Introduction
Wait until your local tomatoes are at their peak, then make this punchy salsa.
Ingredients
| 4 | medium tomatoes (about 1½ pounds), cored and quartered | |
| 1 | medium green bell pepper, seeded and cut into large pieces | |
| 2 | jalapeño peppers, halved and seeded | |
| 1 | medium red onion, roughly chopped | |
| 4 | medium cloves garlic | |
| 2 | Tbsp. vegetable oil | |
| ¼ | cup fresh cilantro | |
| 2 | Tbsp. olive oil | |
| ~ | Salt and pepper to taste |
Steps
- Set the oven to 500 degrees and position a rack in the center. In a large bowl, combine the tomatoes, both kinds of pepper, onion, garlic, and vegetable oil. Arrange in a single layer on a baking sheet and cook 15 minutes or until soft. Set oven to broil and cook 3 to 5 minutes, or until edges begin to blacken. Set aside to cool slightly.
- When cool, transfer roasted vegetables to a food processor; add cilantro, olive oil, salt, and pepper, and pulse 4 to 6 times, or until coarsely chopped. Serve at room temperature or chilled.
Notes
Need more ideas for summer’s bounty? Read Keri Fisher’s article on the seasonal harvest.
This content is from the Keri Fisher collection.