|Blackened Heirloom Tomato Salsa|
|Can you see the black flecks of charred vegetables??|
For the Salsa:
6 Ripe Heirloom Tomatoes
4 Cloves of Garlic, Unpeeled
1 Small Red Onion, Cut into Thick Slices
1 Lime, Cut in Half
½-1C Sweet Onion, Finely Chopped (we like a lot of onion in our salsa, so we used 1C)
1 Bunch of Fresh Cilantro, Finely Chopped
2T Candied Jalapenos, Minced
1T Vegetable Oil & 1T Red Wine Vinegar
Salt & Sugar, To Taste (we like our salsa sweet & spicy, so we add a little more than usual)
1. Preheat the oven to broil and line a baking pan with a Silpat. Set it aside.
2. Blackening the Vegetables: Cut 3 of the heirloom tomatoes in half and place on the prepared baking sheet along with the unpeeled garlic cloves, red onion slices, whole jalapenos, and lime halves. Broil the vegetables until they are charred/blackened and softer in texture, about 20-30 minutes. Remove from the oven and let it cool enough, so you can handle the hot vegetables with your hands.
3. For the Salsa: With the remaining 3 heirloom tomatoes, roughly dice them up into small cubes and place them into a mixing bowl (this will help give the salsa a pleasant chunky texture). Add the sweet onion, chopped cilantro, candied jalapenos, vegetable oil, & red wine vinegar into the bowl. Toss until all the ingredients are combined. Now that the blackened vegetables have cooled, put the tomatoes, peeled roasted garlic cloves, red onion, and jalapenos into a food processor and pulse until a puree has formed. Pour this mixture into the mixing bowl of fresh ingredients. Squeeze the roasted lime over the salsa, and then season with salt and sugar to your liking (we like our salsa spicy, yet pretty sweet, so just add it a little at a time). Toss one last time to ensure that the salsa is thoroughly combined.
4. Serve the salsa with tortilla chips for dipping!