Fire-Roasted Tomato Salsa

makes about 1 1/2 cups


1 to 2 fresh jalapeño chiles

3 cloves of garlic, unpeeled

1 (15-ounce) can fire-roasted tomatoes

1/4 cup (loosely packed) chopped fresh cilantro

1 green onion, trimmed and finely chopped

2 Tablespoons freshly squeezed lime juice

Kosher salt to taste


In a small non-stick skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles and 15 minutes for the garlic. Cool to the touch.  Remove the stems from the chiles and roughly chop.  Peel the skins from the garlic.  Add the chiles and garlic to a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed.


Add the tomatoes and their juice and pulse until you have a coarse puree.  Transfer the mixture to a serving dish.  Stir in the green onion, cilantro, and lime juice.  Season to taste with kosher salt, about 1/2 teaspoon.  Enjoy!


Printed from thegalleygourmet.net