Chef John Maxwell created a delicious Smoked Tomato Salsa for his Chef at the Market demo. A great way to use woody rosemary stems. Can serve this salsa over grilled vegetables or with grilled/seared meat or fish.
Thanks to our sponsor Performance Food Group!
#freshfastcasual #manakinmarket #performancefoodgroup
Chef John Maxwell created a delicious Smoked Tomato Salsa for his Chef at the Market demo. A great way to use woody rosemary stems. Can serve this salsa over grilled vegetables or with grilled/seared meat or fish.
Thanks to our sponsor Performance Food Group!
#freshfastcasual #manakinmarket #performancefoodgroup
Remove the needles from the rosemary sprigs and soak the stems in water for 30 minutes. Mince the rosemary needles.
Heat a wok to medium high heat and add the rosemary stems. Place the tomato halves and the peppers on a cake rack cut side down. When the rosemary stems begin to smoke, put the rack of tomatoes over them, cover the wok, and turn off the heat. Let the tomatoes smoke until the remaining prep is done. Do not let the tomatoes cook too much.
In a bowl, combine the diced onion, diced onion tops, herbs, olive oil, and a flavored vinegar (seasoned rice wine vinegar works well). If using cider vinegar, add a little honey or fruit juice like apple cider, orange juice, or white grape juice, to add a little sweet note.
When the tomatoes are smoky, dice them and the peppers and add them to the other diced vegetables. Toss gently with the herbs and serve over grilled vegetables or with grilled/seared meat or fish.
