Wednesday, May 30, 2012

Roasted Tomato Salsa

So the other day I mentioned that I had officially found the "BEST, EASIEST SALSA EVER!!".  Well, the wait is over people.  This is it.  Now I know I just posted a salsa recipe but there's some competition in town and it involves a broiler.  The chunky consistency of the other recipe is perfect for topping dishes like Huevos Rancheros and Tacos, but this one is thinner and the ultimate choice when it comes to chip-dipping.

So the reason I HAVE to post this recipe ASAP is because it is so incredibly good everyone MUST make it.  So easy and consists solely of produce (except 1 measly teaspoon of salt).  Just broil your tomatoes, jalapenos, onion, and garlic, toss them in the food processor, then stir in some lime juice and cilantro and viola!  The best salsa you've ever had.  Promise.  Make it.  Try it.  Let me know what you think :)

Roasted Tomato Salsa

1 pound roma tomatoes, halved
1 teaspoon Kosher salt, plus more to taste
1 medium jalapeño pepper
2 medium cloves garlic
1/2 medium white onion, peeled and quartered
1/3 cup finely chopped fresh cilantro
2 teaspoons freshly squeezed lime juice (about 1/2 a lime)

Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.

Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.

Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.

Adapted from Serious Eats.

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