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Prep Time: 20 Minutes Cook Time: 610 Minutes |
Ready In: 630 Minutes Servings: 4 |
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When a friend celebrated her birthday at El Teddy's in New York City's TriBeCa, I really enjoyed trying the innovative dishes there, says Thea DeSando of New York, New York. But the one thing I couldn't get enough of was the salsasmoky and full of tomato flavor. Is there any way you can get the recipe? Ingredients:
1 medium white onion, quartered |
3 lb ripe medium tomatoes, cored |
1/2 cup olive oil |
1 fresh serrano chile, chopped, including seeds |
1/2 cup chopped fresh cilantro |
3 tablespoons red-wine vinegar |
accompaniment: corn tortilla chips |
Directions:
1. Preheat oven to 400°F.
2. Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil. Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil.
3. Bake both pans of tomatoes in upper and lower thirds of oven, switching position of pans after 45 minutes, until browned, about 1 1/2 hours. Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more.
4. Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans. If your processor is small, do this in 2 batches. Pulse until coarsely chopped. (Alternatively, you can chop with an immersion blender in a deep container.)
5. Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar. Season with salt and chill, covered, at least 8 hours to blend flavors. Bring to room temperature before serving.
6. Cooks' note: Salsa keeps, covered and chilled, 3 days.
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