Ingredients
Units
Scale
- 1 pint of cherry tomatoes
- 4 - 5 garlic cloves - grilled
- 1 medium sweet onion - grilled
- 1 medium jalapeno - grilled
- 3 - 4 tbs. of fresh parsley or cilantro - chopped fine
- 2 scallions - sliced fine
- 1 tsp. balsamic vinegar
- 1 tbs. olive oil
- 1/2 tsp. sugar
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 1 tsp. dried oregano
Serving Suggestions:
- Slices of Swiss cheese or mozzarella
- Avocado
- Cucumber
- Honey
- Favorite Condiment
Instructions
- Grill the tomatoes in a dry cast iron frying pan until a char forms on the skin, set aside and let cool.
- Grill the onion whole in its skin in a dry small cast iron frying pan. The onion will looked charred on the outside. Let the onion cool a bit then slice it.
- Grill the garlic whole in its skin, along with the jalapeno, in a small, dry, cast iron frying pan, then pop it out of its skin.
- Place the onion, jalapeno (with or without its seeds) and garlic in a food processor, along with the olive oil, vinegar and seasonings and give a few good chops.
- Add the fresh parsley or cilantro and the chopped scallions and toss.
- Taste for seasonings.
- Refrigerate until ready to use.
Serving Suggestions:
- Melt cheese on a flat bread and top with the salsa, avocado, cucumber and drizzle with your favorite condiment or honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
