Fire-Roasted Salsa
Posted: | Categories: Recipes | Tags:add me to a bowl summer
Fire-Roasted Salsa
Melissa Ben-Ishay
After I made garden salsa, I was inspired by how easy it was and wanted to see how else I could use the same process. This is a combination of salsa and matbutcha, the Morroccan stewed tomatoes and pepper dip Adi loves. This one comes together much faster, and if you serve it cold it’s the perfect salsa for a summer hang.
Ingredients
3 small onions
1 red bell pepper
20 small tomatoes
3 jalapenos
1 whole head garlic + 2 garlic cloves, grated
1 teaspoon sweet paprika
1 teaspoon salt
Black pepper
½ teaspoon cumin
Juice of 1 lemon
Directions
- Cut the onions in half and place on a baking sheet with the whole red pepper, tomatoes, and jalapeños. Place the head of garlic on a sheet of aluminum foil and cover with a glug of avocado oil, then wrap in the foil and place on the baking sheet.
- Broil all the vegetables on high for 5-10 minutes, rotating as needed, until they’re charred on all sides.
- Immediately transfer the peppers and garlic to a glass container and cover for at least 10 minutes.
- Once the vegetables are cool enough to handle, peel the skin off the peppers and remove the flesh from the stem and ribs. Add to a food processor (with all the juices).
- Core the tomatoes and remove the skin, then add the tomatoes to the food processor, with all the juices.
- Cut the top off the garlic and squeeze the roasted cloves into the food processor. Add the grated garlic, sweet paprika, salt, a few turns of black pepper, cumin, and lemon juice.
- Pulse everything to combine until no large chunks remain.
- Transfer it to a glass container and refrigerate if you want to eat it like a salsa, or serve warm with pita.
