Fire-Roasted Tomato Salsa Recipe - Fire-Roasted Cherry Tomato Salsa
Roasted Tomato Salsa
Oct 25, 2006
Roasting tomatoes deepens and enriches their flavor. Add to that a chipotle pepper and you have an unusually tasty salsa. Serve as a condiment with quesadillas or as a dip for tortilla chips.
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2 tbsp. red wine vinegar
1 tbsp. olive oil
1 tbsp. tomato paste
1/4 tsp. natural-hickory liquid smoke
chipotle pepper in adobo sauce
1/2 c. cilantro
3/4 tsp. ground cumin
- Preheat broiler.
- Cut each tomato in half. Place, cut side down, on broiler pan. Broil 6 inches rom heat about 5 minutes, or until skin is nicely charred. Remove from pan and when cool enough to handle, coarsely chop. Transfer to large bowl and toss with vinegar, oil, tomato paste, liquid smoke, chipotle, and salt until well coated. Add cilantro and scallions to toss again.
- In small skillet, toast cumin over heat 1 minute, or until fragrant. Add tomato mixture and toss again. For maximum flavor, let stand 30 minutes. At serving time, if there is excess liquid in bowl, drain off half of it.
Video: Tomato Salsa or the best salsa you will eat..
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