Fire Roasted Salsa

In honor of cinco de mayo, I decided to make a salsa with fire roasted tomatoes.  The name sounds very exotic and authentic but it is very easy to do at home.  It gives a much richer taste than raw tomatoes. Adjust the spice by adding more or less serrano peppers.

6-8 small vine ripened organic tomatoes.
1 handful cilantro
1-2 serrano peppers (seeds removed)
1 large clove garlic
1 tsp sea salt
1/4 tsp black pepper

To fire roast the tomatoes, put them in a cast iron or stainless steel skillet (do not use your thermalon/green pans for this – they will be scarred for life)  with no oil.  Turn the heat to medium high and let them blacken on the skins.  Turn periodically until the tomatoes are nicely charred.

Transfer tomatoes to a blender or food processor with the remaining ingredients and blend well.

This salsa is terrific served warm but can be stored in the refrigerator for about a week.

Serving suggestions:

As dressing over taco salad
Topping over eggs – any style
With guacamole and red pepper strips for scooping
As a condiment for steak or hamburgers
Topping for grilled salmon or fish tacoss dressing on a taco salad

Spicy Tropical Dressing

Core Plan

This is a great warm weather salad dressing with a kick to it.  Feel free to use it as a sauce for chicken or fish as well.

1 tsp chili powder
1/2 tsp sea salt
1 cup fresh pineapple
2 tbsp fresh cilantro, chopped
1/2 orange squeezed for juice
4 tsp apple cider vinegar
1/2 tsp minced jalepeno pepper
2 sliver red onion
1 clove garlic, pressed or minced
1/4 cup extra virgin olive oil

Process all ingredients in a blender until well combined and then drizzle in olive oil at a lower speed.

Serving suggestion:  Serve over fresh greens (spinach, spring mix), red onions, pineapple chunks, organic bell peppers and add grilled chicken or salmon if desired.

Adapted from  Cooking Light July 2010