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About Roasted Tomato & Jalapeno Salsa

Tomatoes, onions, jalapeno and garlic are all roasted to create a smoky, flavorful salsa that may keep you from ever buying a jarred salsa ever again. Why buy it already made when you can make it fresh right at home?

About Erwin Ramos

Erwin Ramos, chef/co-owner of Ole Mexican Grill, has a passion for cooking and creating new dishes. He manages the menu at his restaurant, updating it every four months and adding at least one new creation. Ramos, originally from the Philippines, is not a stranger to the hospitality industry – he and his family own three restaurants (Golden Pot, Roadside Cafe, and El Camino Royal) as well as the Ramos Hotel in the Philippines. Having grown up in the hospitality industry and restaurant business, he learned all he needed to know to open up his own venture at a young age. Ramos is now focused on his popular restaurant, which has been awarded the coveted “Best of Boston” three years out of five, and his family.

Recipe

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Ingredients

3 roasted tomatoes *
¼ roasted onion *
2 cloves of roasted garlic *
1 roasted jalapeno *
¼ cup water or chicken stock
pinch of salt

Garnish - amounts are all to taste

tomato, chopped
red onions, chopped
cilantro, chopped
salt

Special Equipment

blender
broiler pan
foil

How-to

Set broiler on high. Layer a sheet pan with foil. Place tomatoes, jalapeno pepper, garlic and onion on the foil and roast for about 5-8 minutes, turning to get char on all sides. Reserve juices from the pan and set aside
Place roasted vegetables, salt and water (or chicken stock) in a blender and pulse to a chunky texture
Mix with chopped red onions, chopped tomato, and cilantro
Salt to taste