Have you tasted the tomatoes this summer? They are simply outstanding. Combine a pint of cherry tomatoes with onion, jalapeno, garlic, lime juice, and spices? Heaven.
It works as a quick and easy dip, as a condiment for tacos or burritos, or — and I urge you to try this — as an ingredient in your next meat loaf. Oh yeah.
Think about how much heat you want before we start.
I like it a bit spicy. Not killer hot — no one else would eat it around here if I did. So I chop my jalapenos and remove the seeds. I get the flavor without too much heat. In the recipe where I say the peppers are optional? They’re not optional for me. But they can be for you. If you want and like more heat then feel free to leave in the seeds. You could even add a bit of cayenne pepper or Tabasco if you wanted. Or use hotter peppers like serrano or even habanero. You do you.
Just promise me you’ll taste it before you season it. And don’t ramp up the heat too high before you’ve let it sit in the refrigerator for a while. It will usually get hotter as it sits.
Roughly chop the onion and jalapeno peppers, peel the garlic, and toss these around on the baking sheet along with the tomatoes to coat them with the oil. Sprinkle with about a teaspoon of kosher salt.
Into the oven under the broiler for 5 – 10 minutes.
Keep an eye on it — you want some charring to occur but we’re not trying to completely burn it.
Let it cool down for a few minutes. Seriously.
Then combine the spices, cilantro, lime juice, and roasted vegetables in a blender and pulse until… well, until it looks like salsa.
Do not puree it. It should look mostly smooth, like a sauce, with a bit of texture left intact.
Adjust the seasonings and serve.
Or use it in that meat loaf we talked about earlier. If it lasts that long!
Roasted Tomato Salsa
Roasted Tomato Salsa made from fresh farmers market ingredients can be the secret to many outstanding dishes -- even meat loaf! It's just that good. Visit suppertimeblues.com to learn more.
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 onion, medium, rough chopped
- 4-6 garlic cloves, peeled
- 1/3 cup cilantro, rough chopped
- 1 tablespoon lime juice (about half a lime)
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- salt and pepper, to taste
- 2-3 jalapeno peppers, sliced (optional)
Line a rimmed sheet pan with foil and brush with the olive oil.
Toss the tomatoes, chopped onion, peeled garlic, and sliced jalapeno peppers (if using) on the sheet to coat with the oil.
Place the baking sheet under your broiled for 5 - 10 minutes or until everything starts to char. Remove from the oven and let cool for a few minutes. Exercise some caution here: hot liquids in a blender can be a bit dangerous.
Combine all ingredients in a blender and pulse until relatively smooth.
Cover and refrigerate. Adjust seasonings (salt, pepper, lime juice) before serving if needed.