Fire-Roasted Tomato Salsa

Although Matt and I certainly don’t need an excuse to make a Mexican-themed meal, the fact that yesterday was Cinco de Mayo inspired us to choose two new recipes from our Mexican Everyday cookbook.  Mexican Everyday was written by Rick Bayless (the chef behind Frontera Foods) and I love that Rick included a whole intro section that describes the use and preparation of various Mexican ingredients including chipotles en adobo, jicama, tomatillos, and queso fresco (all ingredients that I had never worked with before buying this book!).

For our Cinco de Mayo feast we snacked on chips and Fire-Roasted Tomato Salsa as we prepared dinner and then enjoyed Smoky Pork Tinga Tacos with Avocado and Quesco Fresco as our main dish.  We also shook up a batch of delicious Margaritas on the Rocks using lime juice, tequila, triple sec, and simple syrup.  This post will cover our  salsa… more on the tacos coming up next!  🙂

Fire-Roasted Tomato Salsa (from Mexican Everyday)

You will need…
2 Jalapeño Peppers
3 cloves Garlic, unpeeled
1 – 15oz. can Fire-Roasted Diced Tomatoes, undrained
1/3 cup While Onion, finely chopped, rinsed, and drained
1/3 cup loosely packed Cilantro, chopped
1 teaspoon Fresh Lime Juice
Salt, to taste

Directions:
Place the jalapeño peppers on a grill over direct medium-high heat.  Allow the peppers to roast for approximately 10 minutes, turning occasionally, until the skin becomes dark and splotchy in spots.  At the same time, heat a small skillet over medium heat and lay the unpeeled garlic cloves in the skillet.  Allow the garlic to roast for approximately 15 minutes until dark and splotchy in spots.

Dry-roast the Jalapeños until the skin becomes blotchy and blackened.

Pull the stems out of the roasted peppers and remove the garlic cloves from their skin.  Place the roasted ingredients in a food processor and pulse until finely chopped.  Add the tomatoes with their juice and pulse a few more times until the mixture reaches your desired consistency.  Pour the tomato mixture into a medium bowl.  Add the onion and cilantro and mix well.  Taste and season with lime juice and salt.  Enjoy with corn tortilla chips and a nice cold margarita.  🙂