Roasted tomato salsa gets an additional kick of heat from our Ghost Pepper Salt.
Roasted Tomato Salsa with Ghost Pepper
Roasted Tomato Salsa with Ghost Pepper
Fiona Kennedy
Makes 2 1/2 cups
10 minutes
30 minutes
appetizer
Ingredients
2-lb. ripe tomatoes, sliced in half
1 white onion, papery skin removed, and sliced into 6 wedges
1 garlic clove, unpeeled
2 Tbs. vegetable oil
1-2 tsp. Ghost Pepper Salt (4237)
1/3 cup chopped cilantro
Directions
Heat oven to 450F. Place tomato halves, onion wedges, garlic clove and vegetable oil in a large bowl and toss gently to coat vegetables. Place tomatoes, cut-side down, on a parchment-lined sheet pan and scatter the onion and garlic clove around them. Roast for 25-30 minutes, or until tomato skins are partially blackened and onions have some char. Let vegetables cool to room temperature.
Peel garlic clove. Place the roasted vegetables, garlic clove, 1 tsp. Ghost Pepper salt, and cilantro in the bowl of a food processor or blender, and pulse until finely chopped. Taste the salsa, and if you would like more heat, add the remaining teaspoon.