I first made this salsa six weeks ago, just before my carousel of road trips began. I figured surely there’d be no tomatoes left by my next visit to the farmers’ market mid-October. If memory serves right, this is normally way late to see tomatoes happily sitting next to pumpkins at the farmers’ market.
Alas, every week, I buy some thinking this will be the last batch of tomato jam or marinara sauce. Is it possible this is the upside to global warming? Are my wishes for a never-ending growing season in the northeast coming true?
But back to the salsa. I was actually watching Lucinda Scala Quinn’s new show Mad Hungry and she used a broiler technique to add a fire-roasted flavor to her tomatillo salsa. The show itself is nothing to write home about. It’s actually a little bland. The complete opposite of this salsa. But I’m glad I tuned in long enough to be inspired.
I promptly went into the kitchen and realized I had all the ingredients I needed for my regular recipe. Except limes, that is. Not one to ever let a missing ingredient stop me, I decided to use red wine vinegar—just a splash, for an acidic balance. While a squeeze of fresh lime would remind me of summer, this version is perfect for fall.
Think of it as a transitional salsa. One last kiss of summer before the ruby-red leaves fall from the trees and leave us with nothing but root vegetables, potatoes and cabbage for months to come.
Fire Roasted Salsa
makes 1 1/2 cups
1 1/2 pounds plum tomatoes
1 jalapeno pepper
1 clove garlic, leave husk on
1/2 medium onion, skin removed
1 tablespoon freshly chopped cilantro
1/2 teaspoon red wine vinegar
1 tablespoon olive oil
Salt and freshy ground pepper, to taste
Preheat the broiler on your oven. Place tomatoes, jalapeno, garlic and onion on a foil-lined rimmed baking sheet. Place pan under the broiler, and cook until vegetables begin to blister, 1 to 2 minutes.
Remove tray from oven and let stand until tomatoes are cool enough to handle, about 5 minutes. Cut tomatoes into quarters, remove seeds from jalapeno if you prefer a more mild salsa, and remove and discard husk from garlic. Add to the bowl of a food processor along with the onion. Pulse 2 or 3 time until roughly chopped, or once more for a finer-textured salsa. Stir in the cilantro, vinegar and oil; season with salt and pepper. Let sit for 30 minutes so flavors can marinate before serving. May also be made one day in advance.
These tomatoes glisten like little jewels. YUM!!!! Makes me want to dive right in!
This sounds like a easy and yummy salsa! I need to make it soon!