Love, Preserving

Simple Roasted Cherry Tomato Salsa – Recipe!

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I had some cherry tomatoes that I bought at the farmer’s market a week or so ago and they needed a home.  I am a big advocate of not wasting good produce, so I decided to make a simple salsa.  Salsa is easy to make and it tastes even better when you broil or roast the fruits and veggies beforehand. To keep this salsa slightly chunky, I recommend using your food processor and pulse to combine the fresh ingredients.  I love to serve this salsa over slow roasted meats or grilled fish and especially eggs. You could also serve it for an appetizer with chips and veggies.

Ingredients

1 pint cherry tomatoes, any variety

2 stalks spring onion or green onions

1 small jalapeno

1 chipotle pepper in adobo

1 lime

1 bunch of cilantro

salt

pepper

olive oil

 

To Prepare:

1.  Turn your oven on to broil.  On a sheet pan, drizzle 2 tablespoons of olive oil and toss with the tomatoes, onions and jalapeno.  Broil the for 5-7 minutes or until the fruits and veggies are slightly charred.

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2.  In a food processor, add your chipotle in adobo, reserve the others for later use.

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3.  Add the roasted veggies and tomatoes to the food processor, puree or pulse until chunky.

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4.  Next, add the juice of 1 lime, 1/2 teaspoon salt and 1/2 the bunch of cilantro.  Puree or pulse the mixture until your desired consistency.

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5.  Spoon the mixture in a bowl and serve with your favorite entree or appetizer.  Enjoy!

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