Charred Pear Tomato Salsa

Charred Pear Tomato Salsa, originally uploaded by Kim De.

It seemed time to write about a vegetable again. We do eat them!

I am reaching back a couple of weeks for this recipe. It is from Fiesta on the Grill, a wonderful cookbook that I highly recommend! Not made during grilling season, I cooked the veggies over the gas flame on my stove. Despite this change in technique, the tomatoes and other veggies had an amazing charred flavor.

Less salsa, more salad, this side dish can be great with strong thick tortilla chips, or eaten alongside your favorite main dish with a fork.

Oh, and if I didn't mention it before, it is very easy to make!

Charred Pear Tomato Salsa (Adapted from Douglas Rodriguez)

Salt
1 medium white or red onion, peeled and sliced into 1/2-inch rounds
3 cups (about 1 1/4 lbs) cherry or pear tomatoes
1 t + 1 T olive oil
2 cloves roasted garlic, peeled and thinly sliced
2 t to 2 T chopped chipolte chiles in adobo sauce (the amount depends on your heat tolerance)
1 T fresh cilantro, chopped
1 1/2 T lime juice
Salt and Pepper to taste
Sugar as needed

Preheat oven to 450 and line a baking sheet with foil, or prepare a small steamer basket with oil for your gas stove-top.

Salt the onion slices and cook until browned and a little charred around the edges, at least 15 minutes in the oven, or 5 minutes over the gas flame. Remove, cool and chop into 1/2 inch pieces.

Toss the tomatoes in 1 t oil and cook the same way as the onions, until they have some black spots, are beginning to give off juice, but are still firm. Remove from heat and place in a bowl ti capture the liquid.

Combine the onion, tomatoes, garlic, chiles, cilantro, lime juice and remaining oil and let sit for 10-15 minutes for the flavors to develop.

Taste and season with salt and pepper and if needed, sugar to balance.