Let's Make Roasted Tomato Salsa

Roast plum tomatoes, sliced white onion, garlic, and jalapeño under the broiler for about 6 minutes, watching the garlic and jalapeño closely to prevent burning.

After 6 minutes, flip all the ingredients and roast the other side until done.

Once roasted, allow the ingredients to cool before peeling the garlic.

Peel the roasted garlic, keeping the skin on during roasting to prevent it from getting too dark.

Place the peeled garlic and roasted jalapeño into a mortar (mulahete) with a bit of salt and begin grinding.

Crush the roasted tomatoes by hand as they go into the mortar to prevent squirting.

Work the pestle against the side of the mortar to crush the tomatoes, ensuring to maintain a rustic texture.

Cut the roasted onion into smaller pieces and mix them into the crushed tomato mixture for even flavor distribution.

Taste the salsa and adjust salt as needed, continuing to crush until the desired consistency is reached.

Equipment Needed

Dietary