New This Month

Smoky Tomato Salsa

Use this recipe to make our Grilled Oaxacan Shrimp appetizers.

  • Yield: Makes 1 cup

Photography: Schiller,Charles

Source: Martha Stewart Weddings

Ingredients

  • 3 garlic cloves
  • 1 cup canned peeled whole tomatoes, drained and finely chopped
  • 1 teaspoon finely chopped chipotle chiles in adobo sauce
  • 1/4 teaspoon reserved reduced balsamic vinegar (from Grilled Oaxacan Shrimp on Corn Cakes)
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon finely chopped fresh rosemary
  • Coarse salt and freshly ground pepper, for seasoning

Directions

  1. Preheat oven to 425 degrees. Tightly wrap garlic in aluminum foil; bake until soft, about 45 minutes. Remove from oven; let cool. Squeeze garlic from peels; mix with remaining ingredients in a medium bowl. Transfer 1/3 of mixture to a blender; puree until smooth. Stir into remaining salsa. Refrigerate, covered, until ready to serve, up to 1 day.

Reviews

Be the first to comment!