Last updated : Monday, May 4, 2009

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Roasted Tomato Salsa

Spicy Roasted Tomato Salsa:

Ingredients:

Makes 3 servings:

3 to 4 tablespoons of vegetable oil
4 beefsteak tomatoes, washed and cored
1/4 of a Spanish onion
1 small jalapeno
3 cloves of garlic
1/4 cup chopped cilantro
1 to 2 tablespoons of fresh squeezed lime juice
1 bag of tortilla chips
salt and black pepper

Directions:

- Preheat oven to 375 degrees. 

- Toss tomatoes, onion, jalapeno, and garlic in vegetable oil and season with salt. 

- Place in a small roasting pan or cookie sheet. 

- Roast until slightly tender and slightly charred, about 10 minutes. 

- Pulse all of the roasted vegetables and lime juice with a hand blender or in a food processor.

- Keep the salsa as chunky as you like. Season with salt and pepper to taste. 

- Use tortilla chips to dip in the salsa and enjoy!

For more great recipes from Chef Angela Hwang check out her Web site. And for more great food tips and tricks click onto iMag's Food Section.

About the Chef: After graduating from the California Culinary Academy in San Francisco, Angela Hwang began working as a line cook at a few small restaurants in the Bay Area, and, in 1998 moved to New York to continue her career. She started as a line cook at The River Cafe, and the worked her way up from line cook to Executive Sous Chef at Danny Meyer's Eleven Madison Park. She went on to assist in the opening one of Meyer's new endeavors, serving as Sous Chef of Hudson Yards Catering. She then moved on to become Executive Sous Chef at Soho House New York. Angela has taught cooking for eight years, has also received a Qualifying Certificate in Food Protection from the City of New York Department of Health.

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