Saturday, May 3, 2014

Salsa #3, charred tomato table salsa

Now this one is absolutely awesome!

2 large ripe tomatoes, pan roasted until blistered, black, and soft

2 jalapeno chiles, charred until blistered and black

1 small white onion, thickly sliced and pan roasted until dark brown and soft. I didn't go all the way to caramelized.

I put all of the above into a cast iron skillet and cooked them all at once.

2 cloves garlic, pan roasted until brown and soft, then peeled. I just scooped a spoonful out of that jar of garlic I have in the fridge.

1/4 teaspoon mexican oregano. Eye-balled it, probably used more.

1/4 teaspoon cumin seed. Don't have any, so just added some cumin.

1/2 cup water. It seemed juicy enough, didn't add the water.

Salt to taste. Used some fancy pink himalayan salt, how mexican is that?

Toss everything into a food processor and chop until it's right.

This is excellent and worth doing again and again. Served this with chips during the Derby.






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