Homemade Tomato Salsa
Ingredients
4 large ripe tomatoes on the vine
1/2 yellow onion, finely chopped
1/4 cup coarsely chopped fresh cilantro
2 green onions, thinly sliced
2 chipotle peppers, finely chopped (see note)
1 red jalapeño chile, seeded, finely diced
1 garlic clove, finely chopped
Juice of 1 lime
1 teaspoon red wine vinegar
2 tablespoons (about) olive oil
Sea salt
Kitchen torch
4 large ripe truss tomatoes
1/2 brown onion, finely chopped
1/4 cup coarsely chopped fresh coriander
2 spring onions, thinly sliced
2 dried chipotle chillies, finely chopped (see note)
1 medium red (or jalapeño) chilli, seeded, finely diced
1 garlic clove, finely chopped
Juice of 1 lime
1 teaspoon red wine vinegar
1 1/2 tablespoons (about) olive oil
Sea salt
Kitchen torch
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
This salsa can be made up to 12 hours ahead, cooled, covered, and refrigerated. Rewarm the salsa over low heat until slightly warm, or serve it at room temperature or cold.
Make-Ahead:
This salsa can be made up to 12 hours ahead, cooled, covered, and refrigerated. Rewarm the salsa over low heat until slightly warm, or serve it at room temperature or cold.
Place the tomatoes on a baking sheet. Wave a kitchen torch over the tomatoes until the skin shrinks and tears and becomes charred. If you do not have a blowtorch, you can char the tomatoes under the broiler or over a gas burner on the stove or barbecue.
Set the tomatoes aside to cool, then peel away the skin and remove the cores from each tomato. Remove the seeds and coarsely chop the tomatoes.
Place the tomatoes in a large mortar and pestle or food processor. Gently pound the tomatoes to break them up (or pulsing them, if using a food processor). Transfer the tomatoes to a medium bowl and stir in all the remaining ingredients, adding enough of the olive oil and salt to taste.
Set the salsa aside for about 10 minutes to allow the flavors to meld before serving.
Place the tomatoes on a baking tray. Wave a kitchen torch over the tomatoes until the skin shrinks and tears and becomes charred. If you do not have a blowtorch, you can char the tomatoes under the grill or over a gas burner on the stove or barbecue.
Set the tomatoes aside to cool, then peel away the skin and remove the cores from each tomato. Remove the seeds and coarsely chop the tomatoes.
Place the tomatoes in a large mortar and pestle or food processor. Gently pound the tomatoes to break them up (or pulsing them, if using a food processor). Transfer the tomatoes to a medium bowl and stir in all the remaining ingredients, adding enough of the olive oil and salt to taste.
Set the salsa aside for about 10 minutes to allow the flavors to meld before serving.
