Homemade Tomato Salsa
Provided by: Curtis Stone
- 4 large ripe tomatoes on the vine
- 1/2 white onion, finely chopped
- 1/4 cup coarsely chopped fresh cilantro
- 2 green onions, thinly sliced
- 2 chipotle chiles in adobo sauce, finely chopped
- 1 red jalapeno chile, seeded and finely chopped
- 1 garlic clove, finely chopped
- juice of 1 lime
- 1 teaspoon red wine vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Place the tomatoes on a baking sheet and, using a handheld blow torch, blister the skins until they are charred black and the skin shrinks and tears. If you do not have a blow torch, you can char the tomatoes on the barbecue or over a gas burner on the stove while using tongs. Cool completely.
- Peel away the skin and remove the cores from each tomato. Remove the seeds and chop the tomatoes roughly. Place the tomatoes in a large mortar and pestle or food processor. Begin pounding the tomatoes gently to break them up, then add the onion, cilantro, green onions, chipotle chiles, and garlic, and mix well. Mix in the lime juice and vinegar. Stir in the olive oil. Season with salt and pepper. Set aside for 10 minutes to allow the flavors to meld before serving, or cover and refrigerate until ready to serve.