Bring our mindful Miraval Salsa to your next gathering for the perfect appetizer!
MAKES 2 CUPS; SERVING SIZE: 2 TBSP
3 vine-ripened tomatoes, cored (approximately one lb.)
¼ tsp. Canola Oil
½ c. canned diced tomatoes
¼ c. small diced red onion
1 Tbsp. fresh cilantro, rinsed and chopped
1 Tbsp. fresh oregano, chopped
2 Tbsp. fresh garlic, minced
1 Tbsp. jalapeño, finely chopped
¼ tsp. freshly ground black pepper
1½ Tbsp. lime juice, fresh squeezed (about one average-sized lime)
PREHEAT grill on high heat. Remove cores from tomatoes, using a paring knife or a tomato shark. Combine the tomatoes and oil together in a medium mixing bowl, and then transfer the tomatoes to the grill to blacken the skin. Using a pair of kitchen tongs, turn the tomatoes regularly to ensure even roasting. Alternate method for roasting tomatoes: preheat oven to 450°, place the oil-coated tomatoes on a baking sheet or other oven-safe dish, and roast until the skins begin to split, about 12 minutes.
REMOVE the tomatoes from the heat and place in medium mixing bowl. Allow to cool to room temperature (about 20 minutes). Reserve all juices. Peel the blackened skin from the tomatoes (don’t worry about leaving a little bit on—it will improve the look and flavor of your salsa). Rough chop the tomatoes and puree in a blender or food processor with the canned diced tomatoes. Combine with the remaining ingredients in medium mixing bowl.
TO create a smoky chipotle salsa, add 2 tsp. canned chipotle in adobo sauce to the blender when pureeing the tomatoes. Alternately, a small amount of chipotle powder may be stirred into the salsa.
This recipe is featured in Miraval’s Mindful Eating cookbook, which includes two hundred beautifully clean recipes and simple techniques for readers to use at home, allowing them to make smarter choices with a better understanding of portion size, ingredients, and cooking practices.
For more mindful recipes, check out our selection of Miraval Cookbooks, available at MiravalShop.com.
