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Recipe Detail Page
Smoked Paprika Salsa
Holiday 2009
Always make more roasted tomatoes than you need as they are wonderful tossed in a salad or a sauce. This salsa keeps for a week in the refrigerator.
Makes about ½ cup (125 mL)
2 plum tomatoes, roasted
3 tbsp (45 mL) olive oil
Kosher salt
¼ cup (50 mL) chopped roasted red pepper
1 tsp (5 mL) chopped garlic
½ tsp (2 mL) spicy smoked Spanish paprika
1 tbsp (15 mL) sherry vinegar
1 tbsp (15 mL) chopped Italian parsley
Salt to taste
1. Preheat oven to 350°F (180°C).
2. To roast plum tomatoes, cut in half, remove seeds, toss with 1 tbsp (15 mL) olive oil and season with a little kosher salt. Bake for 45 minutes to 1 hour or until tomato is soft and slightly browned.
3. Place remaining 2 tbsp (25 mL) olive oil, tomatoes, red peppers, garlic, paprika, sherry vinegar and parsley in a food processor and process until smooth. Season with salt to taste.
Makes about ½ cup (125 mL)
