Roasted Tomato Salsa

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This salsa is made with "the usual" ingredients but the big difference is the roasting. It transforms the flavors into amazing. Serve it up with grilled meats or fish. It is also pretty good on tostada chips. Watch the eyes of your guests light up when they first taste the goods.

4 Ripe Roma Tomatoes
1 Medium Onion
4 Serrano Chili Peppers
1/4 Cup Coarsely Chopped Cilantro
1 Teaspoon Kosher or Sea Salt
1/4 Cup Water
1 1/2 Teaspoon Cumin
1/4 Teaspoon Ground Pepper

The trick to this salsa (if there is one) is to make sure the tomatoes are thoroughly roasted. If you are using a little toaster oven, simply cut the tomatoes in half, lengthwise, squeeze the seeds and excess water out, place the tomatoes on the pan, skin up and roast those babies till the skin blisters and takes on ominous-looking black patches. If you are using a BBQ or gas grill, the tomato skins should be facing the fire.

Once you have roasted the tomatoes, you can also roast the onions and peppers, put them into a blender and add the rest of the ingredients and spin enough times to break down the ingredients, but do not over purée. The salsa is better when it is not silky smooth.

This recipe is from the Daiquiri Dick's, Sand In Your Shoes Kitchen Work Book and is avaiable at the restaurant or online by contacting DaiquiriDicks(at)