Recipe of the Month
Roasted Tomato Salsa
 
  • 12 each Fresh Garden Tomatoes -- Decore, slice in half
  • 6 each garlic cloves, unpeeled
  • 1 each Spanish onion -- quartered
  • 1 each Jalapeno chile pepper (or more to taste)
  • 1 1/2 tablespoons Olive Oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro -- chopped

     

     

     

    Preheat the broiler.

     

    Place tomatoes skin-up on a baking dish along with garlic, onions, and pepper(s).

     

    Drizzle with olive oil.

     

    Broil until the edges of the vegetables are charred, 5-10 minutes.

     

    Remove from heat, discard garlic skins and jalapeno stems.

     

    Transfer toasted vegetables to a food processor and coarsely chop.

     

    Transfer to a mixing bowkl and mix in cumin, salt, lime juice and cilantro.

     

    Adjust flavorings and serve over fish, meat or with tortilla chips.

     
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