Roasted Cherry Tomato Salsa

By Meredith Shanley
August 17, 2009
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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
  1. Preheat broiler while you are chopping your ingredients
  2. Spread cherry tomatoes and poblano pepper on a baking sheet, roast under broiler until soft and lightly charred, turning once, about 7 minutes
  3. Remove from broiler, allow to cool about 20 minutes
  4. 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.

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