Salsa Recipe: Roasted Tomato Salsa with Garlic, Green Onion, Cilantro and Chilies

Roasted Tomato Salsa with Garlic, Green Onion, Cilantro and Chilies

Ingredients:

2 Large Ripe Heirloom Tomatoes
1 Large Garlic Clove, peeled
1/4 cup Chopped Fresh Cilantro Leaves
3 Green Onions, trimmed and cut into small pieces
2 Jalapeno or Serrano Peppers, membrane removed and seeded
1 Anaheim Green Chili, seeded and cut into thirds
1 (4 ounces) can Chopped Green Chilies
1 teaspoon Extra-Virgin Olive Oil
1 tablespoon Fresh Lime Juice
Sea Salt
Fresh Ground Black Pepper, to taste
1/4 cup Ice Water

Prep Steps:

• Roast the heirloom tomatoes under hot broiler or over direct heat of gas or charcoal grill, until the skin blisters. Turn tomatoes frequently and do not leave unattended.
• Remove the skin. Flesh should still be firm.
• Cut the tomatoes in half vertically, trim off core, and scoop out the seeds with small spoon or knife.
• Set roasted tomato aside.
• Add garlic clove, chopped fresh cilantro, green onion pieces, and jalapeno or serrano chile pepper to food processor and pulse a few times.
• Add roasted tomatoes, Anaheim chili, chopped green chilies, extra-virgin olive oil, and fresh lime juice to food processor. Pulse to desired consistency.
• Season the salsa with sea salt and fresh ground black pepper.
• Remove from food processor to serving dish and set aside one hour prior to serving.
• Prior to serving, stir in the ice water.

Serve with homemade tortilla chips.