Total Time: 30 minutes
Preparation time
Course Type: Appetizers, Salsas, Sauces, Dips, Vegetarian Dishes, Tomatoes,
Confetti Salsa Recipe by Chadwick Boyd
(Makes 2¾ cups)
This recipe celebrates the delicious, sweet flavor and beautiful, varied color of NatureSweet’s Constellation cherry tomatoes. It looks so fun and inviting on a party table. A poblano pepper, charred over a gas stove burner, adds depth to the cherry tomatoes creating a richer, craveable salsa made simply in a blender – no chopping necessary! This recipe calls for a quarter of a charred poblano, but if you’re like me, I like a more spicy kick – use half!
This recipe contains:
Cherubs®
Ingredients:
12 ounces NatureSweet Cherubs + 3-4 NatureSweet Cherubs, halved
8 large basil leaves + 2 small sprigs for garnish
3½ ounces cold filtered water
1 tablespoon fresh lemon juice
1 small clove garlic
¾ teaspoon Kosher salt
Maldon salt
Instructions:
To roast the poblano pepper
Rub the poblano with olive oil to fully coat. Turn on a gas burner to high. Place the pepper directly on the burner grates. Using tongs, rotate the pepper until all sides are completely charred – it should take just a few minutes.
Place the pepper in a re-sealable plastic bag, close it up and let it rest for 15 minutes. Using a chef’s knife, cut the pepper in half. Discard the stem and seeds. Using your fingers, peel the charred skin; discard. With the knife, scrape off any remaining burnt bits on the outside. NOTE: do not run the poblano under water. Its flavor will be washed away.
Add the poblano, tomatoes, cilantro, red bell pepper, red onion, lime juice, garlic and salt to a blender and pulse until very roughly chopped and chunky. Transfer to a container, cover and refrigerate overnight.
For serving
Fold the halved tomatoes and two tablespoons of olive oil into the salsa. Season with salt as desired. Serve with tortilla chips.
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