I am a big advocate of not wasting good produce, especially when you can put it to good use. I had a basket of cherry tomatoes that were starting to lose their shape, so I decided to make a simple salsa. Salsa is a mix of tomatoes, onions, hot peppers and lime juice, and there are so many ways to prepare it.
When I used to food consult, I worked with some pretty cool cooks who could teach me a thing or two about Mexican food, and salsa was one of those things. Roasting all the vegetables first creates a totally different flavor profile, than using just raw ingredients. The salsa becomes a mixture of sweet heat that just melts on your tongue.
I recommend using a food processor and pulse to combine the roasted ingredients, but if you have killer knife skills – go for it. I love to serve this salsa over slow roasted meat or grilled fish, and especially eggs (it kills the taste, hah). You can also go with tradition and serve it as an appetizer with good tortilla chips and dip away.
1 pint cherry tomatoes, any variety
2 spring onions
1 chipotle pepper in adobo
1 bunch of cilantro
1. Turn broiler on and drizzle 2 tablespoons of oil on sheet pan. Toss tomatoes, onions and jalapeno. Broil the for 5-7 minutes, or until the tomatoes and veggies are slightly charred. In a food processor, add chipotle in adobo.
2. Add roasted veggies and tomatoes and pulse until lightly chunky, but smooth.
3. Add juice of 1 lime, 1/2 teaspoon salt and 1/2 bunch of cilantro. Pulse mixture, until desired consistency. Spoon Roasted Salsa in a bowl and serve. Enjoy!