This refreshing mojito salsa is a fun twist on traditional salsa. Made with roasted yellow tomatoes and plenty of lime and a touch of fresh mint, it is delicious on top of spicy grilled fish. Perfect for dunking tortilla chips, too.
PREP TIME 10 minutesminutes
COOK TIME 4 minutesminutes
TOTAL TIME 14 minutesminutes
YIELD 1cup salsa
Ingredients
3large yellow tomatoeshalved
1tbspolive oil
kosher salt & fresh cracked pepper
1tspchopped shallot
3medium limes
1packet SPLENDA® Naturals Stevia Sweetener OR 1 tsp of sugar
12fresh mint leaves
1jalapeñoribs and seeds removed, minced
Instructions
Place the tomato halves cut side down on a broiler-safe cooking pan. Brush olive oil over the tops of the tomatoes and sprinkle with salt & pepper. Broil for 2 minutes and then turn the tomatoes cut side up. Brush with a little more olive oil and salt & pepper. Broil for an additional 2-3 minutes. Watch carefully so they don't burn, it happens quickly. Remove pan from broiler and set tomatoes aside to cool.
Meanwhile, zest the limes. Then, using a paring knife, carefully peel away the outer peel of each lime and cut into wedges. Puree the lime wedges with the SPLENDA® Naturals Stevia Sweetener or sugar, mint, and a sprinkle of salt in a food processor until smooth. Scrape the puree into a medium-sized bowl.
Pulse the cooled tomatoes in the food processor until a chunky salsa texture is achieved. Add the tomatoes to the lime puree. Add remaining garlic and chopped shallot to the mixture and stir to combine. Season with salt to taste.
Refrigerate the salsa for at least one hour before serving.
Makes excellent topping for grilled fish or alongside tortilla chips.