Salsa

Author: Wyatt Brege

Ingredients:

  • 2 pounds Cherry Tomatoes
  • 3 each Garlic Cloves
  • 1 each Poblano Chili, roasted
  • 1/2 each Yellow Onion (bruinoise)
  • 1/2 bunch Cilantro

Directions:

Roast the poblano over the slotted grill or six-burners. When the skin is blackened, but before it whitens to ash, add

In a 200 hotel pan, add the cherry tomatoes, a little salad oil and cook in the salamander until roasted.

With the garlic and poblano, lightly blend the ingredients until chunky. Fold in the onions and roughly chopped cilantro.