Revolution Foods is turning Boston School Food on its head by serving healthy meals to 40,000 kids a day. Here is their recipe for fire roasted salsa as prepared on stage by Chef Nate Lopez and his sous chefs.
4 large vine ripened tomatoes
1 each jalapeno, or other green chili
6 cloves fresh garlic
1 small yellow onion
1 bunch fresh cilantro, washed and dried, stems removed
2 tsp sea salt
1 tsp ground black pepper
Using an open flame or grill, jalapenos on burner grates and allow skins to turn black, rotate and repeat until fully charred. Remove from flames and place in a bowl, cover with plastic wrap immediately. Set aside for 5 minutes.
- While the jalapeno is steaming, using a pan, lightly toast garlic cloves until slightly brown and fragrant.
- Peel and slice yellow onion into rings and place on grill or burner. Once a slight char has formed, turn and repeat on the other side.
- Using a napkin or paper towel, remove the charred skins of the jalapeno. Then remove the stem portion and rough chop the jalapeno. If you want a milder salsa remove the seeds and white “ribs” of the pepper before rough chopping.
- Remove stems from tomato and rough chop. Combine all ingredients into a food processor and pulse on high for about 30 seconds.