Fire Roasted Tomato Pepper Salsa
From islwayn 13 years ago
- 1 hr. to make
- Serves depends on who gets
this is one of my favorite, actually, MY favorite salsa .. served fresh as made, still hot, if anyone is around the pot, there won't be any leftovers.. if there is, and you added peppers, remember leaving it set in the ice box for a week will make it hotter and better. Read more . if you like it hot that is.. unfortunately, mine never gets a chance to hang out and heat up.. ha See less
Ingredients
- ¼ cup plus 2tbs virgin olive oil… shopping list
- ½ onion, peeled and chopped shopping list
- 2 pounds roma tomatoes, Blackened! shopping list
- 4tsp finely minced roasted garlic (adjust to your liking) shopping list
- ½ cup minced fresh cilantro leaves shopping list
- 4 peppers, your choice (jalapeno, habanera, etc…) shopping list
- ¼ cup red wine vinegar shopping list
- 1tbs salt shopping list
- 1tbs sugar shopping list
How to make it
- Heat a tablespoon of olive oil in a sauté pan over medium heat until lightly smoking, add the onion, and sauté until caramelized, about 10 minutes… Place your tomatoes on the bar-b-q and proceed to blacken them. Put the garlic, peppers, and onion into a tinfoil wrap, with 1tbs of oil and lay it on the bar-b-q to get hot. Transfer the onion, half the blackened tomatoes (be sure to core the tomatoes), and garlic/pepper combo to a food processor or blender, and pulse until finely chopped but not pureed.
- Add the cilantro and pulse again to mix. Fold in the rest of the tomatoes and add the remaining oil, vinegar, salt, and sugar….
- This salsa served while still hot will not last very long, so get a taste before you turn the bowl loose!
- Bon appetite… Wayne Abercrombie
People Who Like This Dish 2
- mommyluvs2cook Santa Fe, TX
- Pjubilee Nowhere, Us
- islwayn N Las Vegas, NV
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