Fire-Roasted Tomato Salsa

Name: Fire-Roasted Tomato Salsa
Yield: makes about 2 1/2 cups
Ingredients: 4 medium tomatoes, halved and cored (about 1 1/2 pounds); 1 medium yellow onion, peeled and cut into 8 wedges; 1 medium red bell pepper, quartered and seeded; 1 or 2 medium jalapeño or serrano peppers, halved; 6 cloves garlic, peeled; 1 tablespoon grapeseed or other neutral oil; Kosher salt; 1/2 teaspoon chile flakes; 1/2 teaspoon ground cumin; 2 tablespoons lightly packed cilantro leaves; 1/4 cup freshly squeezed lime juice, more as needed

December 22, 2011

Our chef Eddy developed this recipe based on the salsa he grew up with in Mexico City. It’s a favorite among our customers, especially at the height of summer when the tomatoes and peppers come from our own mini-farm. I love to spoon it over fried eggs after a late night of drinking, but it’s also perfect for picnicking or just snacking. For a milder salsa, remove the seeds from the jalapeño before roasting it.

Recipe notes

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