HOT ROD’S ROASTED CREOLE TOMATO SALSA

HOT ROD’S ROASTED “CREOLE TOMATO” SALSA

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.

 

HOT ROD’S ROASTED “CREOLE TOMATO” SALSA

Prep Time: 10 minutes 

 

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4-6 people

  

 

 

 

 

 

WHAT YOU’LL NEED:

  • 4 Creole tomatoes, quartered

  • 1 jalapeño, stemmed and halved (discard the seeds to reduce the heat if you’d like)

  • 1 poblano pepper, stemmed and halved

  • ½ white onion, peeled and halved

  • 1 garlic clove (unpeeled)

  • 1 teaspoon of cumin

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • ½ teaspoon white pepper

  • ½ teaspoon Bayou Dust seasoning

  • 1 teaspoon of lemon juice

  • Handful of fresh cilantro leaves (roughly chopped)

DIRECTIONS:

  1. Preheat oven to 375 degrees Fahrenheit.

  2. 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.

  3. Remove the skillet from the oven and peel and toss out the skin from the garlic cloves. 

  4.  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.

  5.  Toss in the blend of seasonings, lemon juice, and cilantro and fold.

  6. Let the salsa sit in the fridge for a few hours to cool, then eat up!

 

Hot Rod's Roasted Creole Tomato Salsa

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