Roasted Tomato and Ginger Salsa

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* Exported from MasterCook Mac *

 

Roasted Tomato and Ginger Salsa

 

Recipe By : Allyson Thurber, Executive Chef, The Lobster, Santa

Monica

Serving Size : 8 Preparation Time :0:00

Categories : sauces and salsas

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Roma tomatoes

4 tablespoons fresh ginger -- peeled and grated

2 tablespoons garlic -- chopped

1 cup white wine vinegar

1 1/2 cups brown sugar

3 tablespoons lemon juice

1 teaspoon paprika

1 teaspoon cayenne

1/2 teaspoon cumin

1/4 teaspoon ground cloves

1/2 jalapeno -- seeded and chopped

1 teaspoon ground ginger

6 green onions -- sliced thin

- green parts only

1 small red onion -- diced

olive oil to coat tomatoes when roasting

salt and pepper -- to taste

 

Allyson Thurber, executive chef at The Lobster in Santa Monica, was

inspired to make this salsa after she'd sampled some great Middle

Eastern food and wanted to come up with a new mahi mahi dish. It works

well with swordfish too. Makes 6-8 servings.

 

Cut tomatoes in half and season with salt and pepper. Place cut side

down on sheet pan and brush lightly with olive oil. Roast in preheated

300-degree oven for 1 hour or until caramelized and soft. Allow to cool

and remove skins; dice (medium-size).

 

Combine all other ingredients except red and green onions in a stainless

steel saucepan, cook over medium heat for about 5-10 minutes or until

reduced to a syrup. Allow syrup to cool slightly; pour over tomatoes,

add onions and combine. Allow to sit for 3 hours. Excellent served with

grilled salmon or mahi mahi.

 

Source: Allyson Thurber, Executive Chef at The Lobster in Santa Monica

Published in the Denver Post, Wednesday, May 1, 2002

MC Formatted and Posted by Eruna Schultheiss

 

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Per serving: 232 Calories; 1g Fat (2% calories from fat); 3g Protein;

58g Carbohydrate; 0mg Cholesterol; 30mg Sodium

Food Exchanges: 2 1/2 Vegetable; 3 Other Carbohydrates

 

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