Blistered Tomato Salsa
Salsa is more than just a topping for tortilla chips. Try this refreshing salsa over grilled fish or cold, sliced chicken. If you like your salsa a little spicier, add diced serrano, jalapeño or poblano pepper.
Ingredients
- 2 pounds tomatoes, ripe, but firm
- 1 poblano pepper
- 2 to 3 green onions
- 1 tablespoon olive oil
- 1 tablespoon cilantro, chopped
- 1 tablespoon fresh chives, finely chopped
- Zest of 1 lime
- ¾ teaspoon salt
Instructions
- Preheat your grill on medium-high heat and place your tomatoes and poblano onto the grill. Turning occasionally, char the pepper and tomatoes on all sides. You want the tomatoes to have a charred exterior, but don’t leave them on so long that the flesh cooks. Once charred, remove from the grill. Place the whole green onions onto the grill until the whites are charred, then remove.
- Once the vegetables have cooled, peel as much skin as you can from the tomatoes and pepper (a bit of skin won’t hurt). Cut the tomatoes into quarters, then remove the centres (seeds) and stem area. As you remove the centres, place them into a sieve over a mixing bowl to allow any juices to be captured. Dice the tomato flesh into small pieces — there should be about 1½ cups of diced tomato. Remove the stem and seeds (optional) from the poblano. Dice into small pieces. There should be about a third of a cup. Cut off the root end of the green onions and cut into small pieces. Place the tomatoes, poblano and onions into a mixing bowl.
- Add the remainder of the ingredients and the strained tomato liquid and mix well. Adjust the seasoning to your preference.
