Description
This roasted tomato salsa gets a surprising bite of freshness from the mint.
Ingredients
Scale
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 (see notes)
1/4 cup packed chopped fresh cilantro
2 tablespoons packed chopped fresh mint
1 tablespoon kosher salt
Instructions
- Line a rimmed backing sheet with aluminum foil.
- Position a rack on the top level of the oven, about 4 inches from the broiler and turn on high.
- 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.
- 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
Vinegar: Rice wine vinegar has a mellow, smooth, and naturally sweet flavor profile. White vinegar can be used instead for a more tangy bite. Apple cider vinegar also works, but will add a more sour taste.
- Prep Time: 12
- Cook Time: 12
- Category: Appetizer
- Method: Baking, Roasting
- Cuisine: Mexican
