Foods of Summer: A World in Flames (May, 1999)


  Yellow-Tomato-and-Roasted-Garlic Salsa

The Chef
BOBBY FLAY of Boy Meets Grill (1999)

Servings
Makes a little over one cup.

Ingredients
Roasted garlic:
1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper

Salsa:
3 ripe yellow tomatoes, coarsely chopped
4 cloves roasted garlic (see recipe)
2 tablespoons finely diced red onion
1/2 serrano pepper, finely diced
1 tablespoon rice-wine vinegar
1 tablespoon coarsely chopped fresh thyme leaves
Kosher salt and freshly ground pepper

Cooking Instructions
Roasted garlic:
Preheat the oven to 300 degrees. Cut the top off the head of garlic and rub the bulb with olive oil, sprinkle with salt and pepper, wrap in foil, place on a baking sheet, and roast until soft, about 45 minutes. Set aside to cool.

Salsa:
Combine 4 cloves of the roasted garlic with the tomatoes, onion, serrano pepper, vinegar, and thyme in a medium bowl, and season with salt and pepper. May be refrigerated, covered, for 1 day; serve at room temperature.

Best With
Flay's Lobster Quesadillas.







 
 
   
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