3 lbs tomatoes, cut in half and seeded (Roma is great, any type will work)
1 head of garlic, broken into cloves with the skin on
1 large onion
1 to 2 jalapeno peppers
3 tablespoons lime juice
1/2 to 1 teaspoon cumin
1/3 cup chopped cilantro
1 teaspoon smoked salt
olive oil
If you don't have smoked salt, use table salt and add a 1/2 tsp of liquid smoke or smoked paprika
Instructions
Place seeded tomatoes skin side up in a large shallow baking pan with a lip. Peel and cut the onion into sixths, lengthwise, and put among the tomatoes. Cut jalapenos in half and seed them, adding to the pan skin side up. Scatter garlic over the top. Drizzle panful of vegetables with olive oil.
Place under broiler on high for 10-15 minutes, until the vegetables are slightly charred and tomatoes are soft with blackened skin. Let cool slightly. Pour off liquid collected in pan and reserve it. Squeeze the garlic cloves out of their skin. Set charred jalapenos aside.
Take roasted jalapenos and put in blender with 1/2 cup of the reserved liquid, pulsing a few times until peppers are chopped.
Coarsely chop the roasted tomatoes, garlic and onion and put in a bowl. Add cilantro, cumin, lime juice, and smoked salt, and stir. Add a few tablespoons of the roast jalapeno puree and taste salsa for degree of heat. Add more jalapeno to taste. Adjust seasonings to taste. Serve warm or at room temperature with tortilla chips.
Serving
Suggestions
Great way to use up those tons of tomatoes that ripen all at one time.
Originally Submitted
8/18/2015
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