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Roasted Tomato-Mint Salsa
This salsa goes well with tortilla chips – and can also be served with grilled chicken or carnitas. Be sure to add the mint and to serve it at room temperature…even a tad warm…definitely not chilled. Adapted from the cookbook Tacolicious by Sara Deseran
- 1 lb Roma tomatoes, halved lengthwise
- 1/2 large onion, sliced into about 1/2″ rounds
- 1 small jalapeno chile, stemmed and deseeded (be cautious here; a little jalapeno goes a LONG way)
- 1/4 c rice wine vinegar
- 1/4 c packed chopped cilantro
- 2 T packed chopped fresh mint
- 1 T Diamond kosher salt
Place the oven rack about 4″ from the broiler and turn the broiler on. Line a baking sheet with aluminum foil. Place the tomatoes, cut side down, the onion slices, and the chile on the sheet and broil for about 10-12 minutes or until everything is soft and a little charred. Cool.
Put the roasted ingredients and any juices in the pan into a food processor with the vinegar, cilantro, mint and salt and pulse until the mixture is almost – but not quite – smooth. You might need to add a couple tablespoons of water to the the consistency of a thick soup.
Serve immediately – at room temperature. Or store in the refrigerator for up to 3 days.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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