Fire Roasted Tomato Pepper Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 Ingredients:
1/4 cup plus 2tbs virgin olive oil |
1/2 onion, peeled and chopped |
2 pounds roma tomatoes, blackened |
4tsp finely minced roasted garlic (adjust to your liking) |
1/2 cup minced fresh cilantro leaves |
4 peppers, your choice (jalapeno, habanera, etc) |
1/4 cup red wine vinegar |
1tbs salt |
1tbs sugar |
Directions:
1. 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.
2. Add the cilantro and pulse again to mix. Fold in the rest of the tomatoes and add the remaining oil, vinegar, salt, and sugar….
3. This salsa served while still hot will not last very long, so get a taste before you turn the bowl loose!
4. Bon appetite… Wayne Abercrombie
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