Fire Roasted Cherry Tomato Salsa recipe, how to make Tastily Teasing Forward
Sorry to spoil the surprise, but I just had to give away the
fact that this delicious fire-roasted cherry tomato salsa was created to go
alongside some pork carnitas we’ll be posting next. They made such an incredible pairing, I was
tempted to post it all together, but then I remembered it was Friday, and there
was a baseball game coming on.
Speaking of which, whether you end up making the carnitas or
not, this gorgeous salsa would shine on any big-game snack table. The
fire-roasting brings out a tremendous amount of flavor, and provides just the
right touch of smoky goodness. I’m sure your friends are more than happy with
the jarred stuff, but once in a while it’s nice to see if they’re paying
attention.
You’ll want the flame of your broiler (or electric heating
element) about 3-4 inches above the food, which may or may not be how far away your
top rack is. If it’s too close, just use the next rack down, and use a pan like
I did in the video to get it to the correct height.
By the way, I know eating “burned” foods mean ingesting
carcinogenic materials, but I don’t care. This is no different than eating
grill marks on a steak, or the crispy blackened ends on a brisket, and I’m not
about to stop eating those things, so why would a few spoons of this scare me?
Anyway, stay tuned for the pork carnitas video, and in the
meantime, I hope you give this fire-roasted cherry tomato salsa a try soon.
Enjoy!
Ingredient for about 2 cups of salsa:
2 tsp olive oil
2 tsp olive oil
1 generous pint cherry tomatoes (Sweet 100’s if you can find
them)
1 yellow onion, roughly chopped
8 whole cloves garlic, unpeeled
3 jalapenos, sliced
juice of a lime, or to taste
juice of a lime, or to taste
salt and pepper to taste
cayenne to taste
pinch dried oregano
1/4 tsp dried cumin
packed 1/3 cup fresh cilantro leaves
