Apparently it’s salsa week here at Knead to Cook! Ha ha. Seriously, we hosted a taco party last Friday night for a bunch of swimmers/friends and I whipped up some new salsas for our taco bar. This was another fun recipe I wanted to share – especially with the Super Bowl happening this Sunday. Time to get those healthy recipes (yes, I said healthy) on your menu for your tailgating or party. The tomatoes this time of year are simply deplorable. I opted to broil/roast them to bring out their natural flavor. This salsa came out with a deep, richer flavor than my traditional light and fresh summer salsa. It was hearty and perfectly paired on our free range organic beef tacos. Gluten free and vegan.
Perfect for game day served up with tortilla chips or atop of some chicken or beef nachos.
3 cups of cherry/mini tomatoes
Olive oil to drizzle
5 cloves of garlic, peeled
1 jalapeño, seeded or left in tact depending on your spice preference
1/2 of a red onion, sliced
Salt and pepper
Handful of cilantro leaves
3 tablespoons of balsamic vinegar (aged, good quality is best)
Turn your broiler on (if you have a low setting go that route, if not just use broil). Add your washed tomatoes, onions, jalapeño and garlic to your baking sheet. Drizzle with olive oil and season with salt and pepper. Give a good toss. Place them in your oven for 5 minutes. Remove and toss/flip. You want them to char up a bit to encourage that roasted flavor. Place back in so that the other side of the veggies can char up equally. Keep a watchful eye on them so they don’t burn. Remove and let cool.
Into your food processor or Vitamix, add the cilantro leaves, cooled veggies and balsamic vinegar. Pulse until you reach the desired salsa consistency. Taste and season with addition salt and pepper. Refrigerate until about 30 minutes prior to serving. Pairs perfectly with tortilla chips, tacos, pulled pork or chicken, nachos… the options are endless!
— Knead to Cook