Black tomatoes are an heirloom variety that can have a purplish, greeninsh or brownish hue. Their deep mahogany color hints at their luscious tomato flavor, rich, sweet and dreamy. If you are lucky enough to find them at the market, or better yet, in your garden, the salsa you could make with them is unbelieveably good. Remember that salsa is only as good as the ingredients you use, so try to find the most flavorful tomatoes out there.
Roasted Black Tomato Salsa
½ lb ripe black tomatoes (about 2) - regular tomatoes work fine too
1 tsp. salt
½ tsp whole pepper
¼ tsp chile piquin, dried or fresh
1 clove garlic, peeled
Roast the tomatoes on a heated griddle until the skin blisters and blackens
in patches. Remove from them from the griddle, allow them to cool, and peel
the skin of with your fingers. Cut the tomatoes in half, squeeze out the
seeds, chop into quarters, and set aside.
Using a molcajete, grind the salt together with the whole pepper, chile
piquin and garlic. When they are a fine paste, add the tomatoes and crush
until no large chunks remain. Serve immediately.
Makes 1 ½ cups