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TOMATOES
Level 1
Charred Tomato Salsa
Serves 4
A recipe from Jenny Glasgow, Executive Chef at Olivier Cheng Catering & Events in New York City
According to Chef Glasgow, to make Charred Tomato Salsa, you can char wrinkly past peak tomatoes in a pan, finish them in an oven – and while still blackened - slip off the skins, and pulse with jalapenos, canned chipotle, white onions and cilantro. In this adaption of Chef Glasgow’s recipe, we suggest that meat-lovers leave the skin on to give your salsa a smokier flavor, which works better with meat.
8-10 plum or Roma past peak tomatoes
2 jalapenos, seeds removed
1/4 cup cilantro, chopped
1/2 chipotle chile in adobo (optional)
1 Tbsp. adobo sauce(optional)
1 tsp. olive oil
1. Char tomatoes and jalapenos until black on all sides.
2. Put all ingredients into a food processor or blender.
3. Pulse until desired consistency.
4. Adjust seasoning to taste.
