I can’t get enough of this Charred Tomato Salsa. I had the pleasure of visiting The Four Seasons Scottsdale during my drive from Toronto to Los Angeles. At around 7 pm everyday, my husband and I would settle into our lounge chairs on the Onyx Bar & Lounge patio to watch the sunset.
I easily downed a few of their mixology-driven cocktails, but I kept coming back to the Charred Tomato Salsa on their lounge menu. Since tomatoes are almost in-season, I asked the Chef to share his recipe so you could get a taste for yourself. It’s so ridiculously easy to make – (grill tomatoes on your BBQ, blend and serve) you’ll wonder why you were eating that stuff in a jar for so long! This Charred Tomato Salsa makes a great hostess gift too.
FOLLOW the JUMP for the recipe!
Charred Tomato Salsa
Makes 3-4 cups of salsa
- ¼ cup olive oil
- 3 large vine ripe tomatoes
- 1 yellow onion
- 5 garlic cloves
- 2 jalapenos
- 1 bunch of cilantro
- 1 single chipotle pepper (canned)
- 3 whole limes (juiced- no seeds)
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- Salt to taste
- De-stem tomatoes and jalapenos as well as tips. Rub with olive oil to coat skin.
- Grill tomatoes and jalapenos until outer skin begins to blacken. Set aside to cool.
- Cut onion in half and discard of outer skin. Lightly grill the onion until soft, set aside to cool.
- When tomatoes, jalapenos and onion have cooled, place all ingredients in blender. Lightly pulse until ingredients have been incorporated.
- Salt to your Charred Tomato Salsa to taste, enjoy!
* If a grill is unavailable, use a stovetop burner on low heat to attain the char method for tomatoes and jalapenos. Place onion in oven heated to 300° for 15 minutes to allow to soften.
Thanks to The Four Seasons Scottsdale for sharing their Charred Tomato Salsa recipe with me.
Do you have a favourite salsa recipe to share? Any secrets to great tasting homemade salsa?