Roasted Tomato Salsa

On our way out to King’s Canyon, my husband, his Uncle and I stopped at a Mexican joint to grab some lunch before we began our long assent into the mountains. Hurrah for a non-chain eating establishment! They had a fresh salsa bar that had a wide variety of mild to extremely spicy (habenaro) salsas. My favorite was the roasted tomato and I knew upon first taste that I would be recreating this one at home. Inspired by all the camp fire cooking on our trip, I decided I wanted to char the vegetables on the grill to maximize the roasty charred flavor in the final product. I leave the onion skin’s on to help hold the rings together while grilling and peel them off before blending. Serve with grilled fish and oven roasted broccoli.

What You Need:

1 lb roma tomatoes
1 sweet onion, cut into 1” rings (skin left on)
3 jalapeños
3-4 (to taste) small cloves garlic, grated or minced
1 small bunch cilantro, roughly chopped
Juice of one lime
1/8 tsp freshly cracked black pepper or to taste
1/8 tsp kosher salt or to taste
5 green onions, thinly sliced



What To Do:

Heat outdoor grill with lid on over high heat. Once the grill is hot, reduce heat to medium low. Char tomatoes, jalapeños and onion rings for about 20 minutes, rotating periodically to ensure even cooking.

Put all ingredients except green onions in a blender and pulse until combined, but still chunky.

Add green onions and stir. Serve chilled or warm over grilled fish, chicken, tofu or shrimp with oven roasted broccoli.

The longer it sits, the better it tastes.


Bon Appétit!
Mary