Roasted Tomato Salsa
by Robb Walsh
Serranos are generally hotter than jalapeños, but they're also smaller, so you can use either, in the same quantity. This salsa goes well with Sirloin Tacos and other Tex-Mex dishes.
Yields about 2 cups.
To learn more, read the article:
Cooking with Fresh Green Chiles
1/2 medium yellow onion, finely diced
1-1/2 Tbs. fresh lime juice (from about 1/2 lime); more to taste
6 medium Roma tomatoes
3 fresh jalapeño or serrano chiles, halved lengthwise, stemmed, and seeded
1 clove garlic, peeled
1 cup coarsely chopped fresh cilantro
1-1/2 tsp. kosher salt; more to taste
In a small bowl, soak the onion in the lime juice for 15 minutes. In a dry, heavy-duty skillet (preferably cast iron) over high heat, "roast" the tomatoes, chile halves, and garlic clove until charred on all sides, about 2 to 5 minutes for the garlic, 8 to 10 minutes for the chiles, and 12 to 15 minutes for the tomatoes. Pulse in a blender; the mixture should remain slightly chunky. Transfer to a serving bowl and add the onion, lime juice, cilantro, and salt. Taste and add more salt or lime juice if needed. Use immediately or cover and refrigerate for up to a week.
nutrition information (per serving):
Size
:
approx. 2 Tbs.;
Calories
(kcal):
7;
Fat
(g):
0;
Fat Calories
(kcal):
1;
Saturated Fat
(g):
0;
Protein
(g):
0;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
2;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
107;
Cholesterol
(mg):
0;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 73
, pp. 65
August 1, 2005
