Description
A flavorful salsa made with roasted Roma tomatoes and spicy jalapenos, perfect for pairing with pita.
Ingredients
Scale
- 2 lbs Roma tomatoes
- 3 tbsp Olive oil
- 1–2 Jalapeno peppers (You can also use Serrano peppers – see note)
- 4 Garlic cloves (2 cloves finely minced, 2 cloves thinly sliced – divided)
- Kosher salt and black pepper
- 2 tbsp Pine nuts
- Parsley for garnish
Instructions
- Blanch Tomatoes: Bring a large pot of water to a boil. Make a small X-shaped cut on the bottom of each tomato with a paring knife. Drop the tomatoes into the hot water carefully. Wait 30-60 seconds and carefully remove with a slotted spoon and transfer to a bowl.
- Prepare Tomatoes: Let the tomatoes cool slightly and then carefully peel the skins and discard. Chop the tomatoes into large chunks and set aside.
- Fry Tomatoes: To a medium sized frying pan set on medium-high heat, add 1 tablespoon olive oil. When the olive oil begins to shimmer, add the chopped hot peppers and minced garlic. Sautee for 1-2 minutes, until fragrant. Add the chopped tomatoes, a big pinch of salt and black pepper. At this point, you can add optional whole or sliced jalapenos for more heat. Continue to cook on medium-low heat, stirring once in a while, until the sauce thickens. This can take anywhere between 10-15 minutes. Taste and adjust seasoning. Transfer to a serving platter or bowl.
- Fry Garnish: In a small frying pan set on medium heat, add 2 tablespoons of olive oil. When the oil begins to shimmer, add the thinly sliced garlic cloves. Toss continuously until the garlic begins to brown lightly, 1-2 minutes. Turn off the heat and add the pine nuts and keep stirring. The residual heat should help the pine nuts toast and brown. Before the garlic and pine nuts get too brown and burn, spoon or pour the hot oil, garlic and pine nut mixture over the stewed tomatoes. There might be some splatter. Garnish with chopped parsley and serve with pita.
Notes
- You can substitute jalapenos with Serrano peppers if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg