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.
1 pint cherry tomatoes, any variety
2 stalks spring onion or green onions
1 small jalapeno
1 chipotle pepper in adobo
1 bunch of cilantro
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.
2. In a food processor, add your chipotle in adobo, reserve the others for later use.
3. Add the roasted veggies and tomatoes to the food processor, puree or pulse until chunky.
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.
5. Spoon the mixture in a bowl and serve with your favorite entree or appetizer. Enjoy!