Sweet Roasted Cherry Tomato Salsa with Dried Chillies
Roasting your tomatoes before making salsa yields a sweeter, less acidic end result. Try this roasted tomato salsa with grilled sea bream, steak or with a big bowl of tortilla chips.
914gcherry tomatoes(Enough to fill a medium cast iron pan)
6gdried guajillo pepper(1 pc)
8gdried cascabel peppers(2 pc)
80gwhite onion, peeled and quartered(1 medium sized onion)
9ggarlic, peeled(2 cloves)
12gsherry vinegar(1 tbsp)
13gvegetable oil(1tbsp)
salt to taste
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Instructions
Remove any stems from the tomatoes.Preheat the oven to 400°F/200°C.
Get a cast pan hot on medium heat. Add the oil, tomatoes, dried chiles and onion. Cook until the peppers begin to swell (about 1-2 minutes).
Remove the dried chillies from the pan and set aside with the garlic. Place the pan in the oven and roast for 30-40 minutes or until the tomatoes and onions brown slightly.
Add the garlic to the pan during the last 5 minutes of cooking. Note the picture includes the dried chillies in the pan, but they should not be roasted with the tomatoes. Roasting the dried chillies for that long yields bitter peppers.
Remove the stems and seeds from the dried chillies and blend everything together using a blender or food processor. Season with salt until you're happy and enjoy!
Notes
If you're using fresh jalapenos or chili peppers, roast them with the tomatoes.