Anyone made an all cherry variety tomato salsa? Im considering trying it with these lemon drop tomatoes. They are out of control. really flavorful and I think roasting them over a smokey fire with the usual companions like garlic peppers onions might be amazing. I will probably do it.
by floatingskip
6 Comments
I’ve made pico with cherries, but not a cooked or roasted salsa. If I did I’d roast and pop the skins off. Would be seedy and time consuming but yummy, I bet!
I believe a common technique is to very quickly fry small tomatoes It causes the skin to burst
Frying shit with garlic peppers onions ⁴ going to go wrong.
Don’t be shy about that shit either. Throw down some high heat oil and get nasty. For a while.
*Wipes visibily beaded sweat from brow*
You’ve got sexy tomatoes, fuck them up and make a salsa.
Show us pictures afterward, not in a weird way.
Yeah. It’s just more of a pain to remove the skins than larger tomatoes if you care. Last year I had an insane abundance of cherry tomatoes and made a lot of salsa with them and it was great.
I made a salsa yesterday with red and green similar tomatoes from my aunts garden
About half pound of them
1 Roma tomato
Handful of Chile de árbol tostado
1/4 onion
5 cloves of garlic
Threw that in a pot with water until it softened then tossed that into a blender with following.
Half can of chipotle in adobo (about 3-4 chiles)
Consomé
Salt
pepper
Lime
I make salsa with these and some other cherry/grape varieties every summer. I don’t worry about the skin personally but you do want them to rupture or it may get too watery. Getting a little smoke on them is a great idea, I love my tart salsa smoked.