Roasted Cherry Tomato Salsa

By Meredith Shanley • August 17, 2009 • 1 Comments

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Author Notes: I made this up for a last minute margarita party. I wanted something fresh and simple (and not green) to serve alongside guacamole and salsa verde. This is what I came up with, based on what I had on hand. It's become a favorite. - Meredith Shanley

Serves 4 as a snack

1 bunch Cherry Tomatoes
1 poblano pepper, halved and seeded
1/2 red onion, diced
1/2 fresh jalapeno, diced
1 handful cilantro, roughly chopped
zest of half an orange
juice of 1 lime
salt and pepper to taste

Preheat broiler while you are chopping your ingredients
Spread cherry tomatoes and poblano pepper on a baking sheet, roast under broiler until soft and lightly charred, turning once, about 7 minutes
Remove from broiler, allow to cool about 20 minutes
Combine all ingredients in a large bowl, pulse with an immersion blender until combined but still slightly chunky. Check for seasoning. Serve with chips, tacos, fajitas, or over grilled meats or fish.