Description
This roasted tomato salsa gets a surprising bite of freshness from the mint.
Ingredients
6 small Roma tomatoes, halved lengthwise
1/2 large yellow onion, sliced into 1/2-inch-thick rounds
1 small jalapeno, stemmed
1/4 cup rice wine vinegar
1/4 cup packed chopped fresh cilantro
2 tablespoons packed chopped fresh mint
1 tablespoon kosher salt
Instructions
1. Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler. Line a rimmed backing sheet with aluminum foil. Place the tomato halves cut side down, the onion slices and the chiles on the baking sheet. Broil for 12 minutes until vegetables are a bit charred. Remove from oven and let cool to room temperature.
2. In a food processor, combine the roasted vegetables and any juice from the pan with the vinegar, cilantro, mint, and salt. Pulse until the mixture is almost smooth. If necessary, add up to 1/4 cup of water to achieve a consistency similar to a think soup.
Notes
Serve immediately or store in the fridge for up to 3 days.
- Prep Time: 20
