Roasted Tomato Salsa
This is a sweet, flavorful way to use up excess cherry tomatoes from your garden, and the process is extremely simple. We’re just roasting some tomatoes and peppers on the stove top, adding salt and garlic, and blending before serving. The tomatoes are blackened in the pan without using oil, so avoid using a pan with a nonstick coating, as the burned bits can cause the coating to come off during cleaning.
Ingredients:
2 Jalepenos or other hot pepper of choice (adjust amount of heat for desired
2 cloves Garlic (optional, this adds a bit of umami/sweetness that some do not prefer in their salsa)
1 ½ tsp salt
Instructions:
Preheat a sauté pan, preferrably stainless steel, on medium high heat.
Dump uncut, cleaned and dried cherry tomatoes onto pan surface. Do not use oil of any kind.
Add sliced and de-seeded jalapeños to pan
Allow to blacken for about 2 minutes and then shake pan to roll tomatoes onto other side. Allow to blacken for one or two more minutes, as pictured.
Once cooked, remove tomatoes and peppers from pan, into a bowl (if you have a hand blender) or blender.
Adding salt and garlic cloves, blend until well broken down, about 1-2 minutes. Taste for seasoning/hotness and make additions if necessary.
This salsa can be served hot or cold, with corn chips or tortillas.
