Roasted Tomato Salsa

I’ve added another celebrity chef to my foodie-crush list – Rick Bayless. I embarrassingly must admit my tendency toward having Food Network tunnel vision left me in the dark when it came to this Mexican foodie genius. While I was busy pouring over Mario’s and Giada’s and Lidia’s latest, I’d been remiss in even watching this guy win Bravo’s Top Chef Masters! It if weren’t for my sister gifting me one of his books for my birthday, I’d have missed out on a summer full of inventive salsas, endless guacamole iterations and a sea of supremely stellar Mexican recipes.

This is not the cheese-soaked greasy goup that less than authentic so-called Mexican establishments may have served you over the years, as you cower in your chair praying the Mariachi band doesn’t serenade you with ‘La Cucaracha’ one more time. His are truly authentic, brilliant, fresh Mexican recipes that make your mouth water just thinking about them. This salsa is the first of many Rick Bayless recipes I intend to try and adapt this summer.

This salsa was truly special, and very simple to throw together, so I suppose I’m off to a good start. Roasting the tomatoes and chiles bring out a certain sweetness, almost a smokiness that’s absolutely luscious in salsa, and the lively kick from the heat of the chiles wakes up your mouth and has you instantly reaching for that next chip. I added some finely diced fresh cherry tomatoes in addition to the roasted tomato and chili puree for added chunkiness and freshness, which I believe worked well. For even more heat, substitute serranos or even habaneros for the jalapenos, or double the amount. In a pinch, Rick’s recipe allows for a can of fire-roasted diced tomatoes to stand in for the fresh roasted tomatoes.

I specified Campari tomatoes here because Campari tomatoes are in-season and available all year long. They were developed in Europe and imported to the U.S. in the 1990′s. Sold in clusters still on the vine, these guys are a sure bet until all the other tomatoes peak later this summer, which you should use in this salsa as soon as they’re available!

Buon Appetito!

roasted tomato salsa

• 1 large or 2 small jalapeno chiles
• 3 garlic cloves, unpeeled
• 1/2 cup finely diced white onion
• 1 carton Campari tomatoes or 1 lb other medium, ripe in-season tomatoes
• 1/3 cup cilantro
• 1 Tbs fresh lime juice
• 1/2 pint cherry tomatoes, diced
• salt to taste

1. Preheat broiler to high. On foil-lined baking sheet, broil tomatoes, chiles and garlic until charred and blackened in spots. Turn vegetables and broil to char and blacken second side. Remove to a cutting board. When cool enough to handle, slip off skins from chiles and tomatoes and discard. Remove stems from chiles and discard. Squeeze garlic from skin. Put skinned tomatoes, chiles and garlic into food processor.

2. Meanwhile, rinse onion under cool running water for 30 seconds. Set aside.

3. Pulse to coarsely puree. Pour into medium bowl and add onion, cilantro, diced cherry tomatoes and lime juice. Add salt to taste. Serve at room temperature with your favorite tortilla chips.

Serves 6 as an appetizer

Recipe adapted from Rick Bayless Everyday Mexican