Roasted Kumato Salsa
This is an amazing smokey flavored rich salsa with a kick. I started making it with these beautiful brown Kumato tomatoes, and have been hooked ever since. I also use a Pablano pepper which some tend to be splicer then others. Both the Pablano and the Kumato can be substituted. You still get that amazing smokey flavor because you are roasting the veggies.
Ingredients:
6 Kumato brown tomatoes small to medium, or plum tomatoes
1 1/2 large red onions
1 red bell pepper
1 Pablano pepper (can substitute with another bell pepper, red yellow or orange)
1 lime juiced
3/4 cup cilantro ( heaping hand full)
olive oil
salt & pepper
Preheat oven to 400 degrees.
Cube Kamato tomatoes , red onions red bell pepper and pablano pepper into 1 inch cubes.
Coat a cookie sheet with olive oil, arrange cubed veggies, drizzle with olive oil, and salt and pepper.
roast for 45-50 minutes till the veggies start browning and charring on edges.
Scrape veggies and all crispy charred bits that are stuck to the tray into the food processor.
Add cilantro, Lime juice a little more salt and pepper.
Pulse till roughly chopped you want to have some chunks.
Serve with chips for a great parve appetizer, or on fish or fish tacos.
This salsa is great to make ahead and refrigerate, but best served room temperature.
Enjoy!!