Roasted Tomato Salsa

2 pints cherry or grape tomatoes (I used 7 Roma and cut them in half)
2 jalapeño or Serrano chili peppers, stemmed
2 – 3 garlic cloves peeled
1 t. salt
1 T. fresh lime juice, or more to taste

Place a rack on the highest position in your oven (approx. 8 inches from the top) and set the oven to broil. Put the tomatoes and jalapeños on a large foil-lined baking pan and roast 5 – 10 minutes, until blackened in spots. Remove and let cool. Remove the skins then cut and mash the garlic, jalapeños, and salt with the side of a knife and transfer to a bowl. Add the peeled tomatoes and stir. Season to taste with lime juice and additional salt.

Source: Ready Made June/July 2010 issue

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