If you've tried Hot Rod’s Fresh Creole Tomato Salsa, we're about to take it to the next level with Hot Rod’s Roasted Creole Tomato Salsa. The roasted salsa brings a smokey sweetness to your next summer party.
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6 people
WHAT YOU’LL NEED:
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4 Creole tomatoes, quartered
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1 jalapeño, stemmed and halved (discard the seeds to reduce the heat if you’d like)
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1 poblano pepper, stemmed and halved
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½ white onion, peeled and halved
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1 garlic clove (unpeeled)
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1 teaspoon of cumin
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1 teaspoon black pepper
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1 teaspoon salt
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½ teaspoon white pepper
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½ teaspoon Bayou Dust seasoning
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1 teaspoon of lemon juice
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Handful of fresh cilantro leaves (roughly chopped)
DIRECTIONS:
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Preheat oven to 375 degrees Fahrenheit.
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Throw your Creole tomatoes (skin side up), garlic, onion, jalapeño, and poblano pepper (skin side up) in an even layer into your favorite cast-iron skillet. Roast ‘em in the oven for 20 minutes or until the tomatoes and jalapeños have blistered and blackened.
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Remove the skillet from the oven and peel and toss out the skin from the garlic cloves.
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Transfer your charred Creole tomatoes, garlic, onion, jalapeño and poblano pepper to a food processor or blender. Blend until the mixture comes together. Avoid blending too much or your salsa will be very liquid-y.
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Toss in the blend of seasonings, lemon juice, and cilantro and fold.
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Let the salsa sit in the fridge for a few hours to cool, then eat up!
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