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–+ servings
Karen’s Roasted Winter Kumato Tomato Salsa

Winter Kumato Tomato-Chipolte Salsa

Blackened Kumato Tomatoes and Garlic whirled in your blender with Chipotle Peppers in Adobe - the best roasted salsa you can make at home!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings; make 1 1/2 cups, 4 tablespoons per serving
Author: Karen Sheer a zest for life
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Ingredients

  • 1 pound Kumato tomatoes (about 4 to roast; one to dice)
  • 4 medium garlic cloves unpeeled
  • 1/2 teaspoon extra virgin olive oil
  • 1 tablespoon chipotle peppers (canned)
  • 1 teaspoon adobo sauce from canned chipotles
  • 1/2 teaspoon red wine vinegar
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon sea salt
  • 1/3 cup sweet onions peeled, 1/4" dice
  • 1/2 cup fresh cherry tomatoes multi colored, 1/4" dice
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons extra virgin olive oil

Instructions

  • Preheat oven to 500 degrees.
    Cut 4 Kumato tomatoes in half (I had 5 medium sized ones.) Place a sheet of parchment on a medium sized rimmed baking pan. Add 1/2 teaspoon evoo. Place tomato halves and unpeeled garlic on top. Brush all over with oil on pan.
    Sprinkle with a pinch of kosher salt and freshly cracked pepper.
  • Roast in the hot oven to blacken - REMOVE garlic after 6 minutes; will be blackened around the edges an softened inside.
    Roast tomatoes a total of 20 minutes until well roasted and just blackened and caramelized around the edges. Remove from the oven and let cool slightly.
  • Peel Garlic; In a small 3 -4 cup food processor add garlic, HALF the roasted tomatoes, chipotle peppers, adobe sauce, vinegar, lime juice and sea salt.
    Blend until very smooth - add all to a medium sized bowl.
  • Dice the remaining unroasted Kumato tomato. Coarsely chop remaining roasted kumato tomatoes, add to the bowl. Add the onions, diced cherry tomatoes, parsley and extra virgin olive oil.
    Mix all - taste for salt and spiciness. Can now add more chopped chipotle peppers and adobe sauce if you like a spicier salsa.
  • Refrigerate any unused salsa in a airtight container and enjoy within one week.

Notes

This recipe may not be reproduced without tie consent of its author, Karen Sheer.
COURSE: Appetizer, salsa, side condiment
CUISINE: American, Southwestern
KEYWORDS: kumato tomato salsa, roasted salsa, winter roasted salsa
Nutrition Facts
Winter Kumato Tomato-Chipolte Salsa
Amount per Serving
Calories
48
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
108
mg
5
%
Potassium
 
238
mg
7
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
1
g
2
%
Vitamin A
 
743
IU
15
%
Vitamin C
 
15
mg
18
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.