Roasted-Tomato Salsa

A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic here, adding a rich, smoky flavor to this salsa.

  • Yield: Makes 4 cups
Roasted-Tomato Salsa

Source: Martha Stewart Living, May 2008

Ingredients

  • 9 plum tomatoes, cut into 1/2-inch pieces
  • 1 large white onion, quartered
  • 3 jalapeno chiles, plus more if desired
  • 2 garlic cloves, unpeeled
  • Coarse salt

Directions

  1. Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.

  2. Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

Cook's Note

This salsa can be covered and refrigerated for up to 2 weeks.

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