Speaking of which, whether you end up making the carnitas or not, this gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor, and provides just the right touch of smoky goodness. I’m sure your friends are more than happy with the jarred stuff, but once in a while it’s nice to see if they’re paying attention.
You’ll want the flame of your broiler (or electric heating element) about 3-4 inches above the food, which may or may not be how far away your top rack is. If it’s too close, just use the next rack down, and use a pan like I did in the video to get it to the correct height.
By the way, I know eating “burned” foods mean ingesting carcinogenic materials, but I don’t care. This is no different than eating grill marks on a steak, or the crispy blackened ends on a brisket, and I’m not about to stop eating those things, so why would a few spoons of this scare me?
Anyway, stay tuned for the pork carnitas video, and in the meantime, I hope you give this fire-roasted cherry tomato salsa a try soon. Enjoy!
Ingredient for about 2 cups of salsa:
2 tsp olive oil 1 generous pint cherry tomatoes (Sweet 100’s if you can find them) 1 yellow onion, roughly chopped 8 whole cloves garlic, unpeeled 3 jalapenos, sliced
juice of a lime, or to taste salt and pepper to taste cayenne to taste pinch dried oregano 1/4 tsp dried cumin packed 1/3 cup fresh cilantro leaves
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