Nueva Salsa by Arlen Gargagliano

Author:Arlen Gargagliano
Language: eng
Format: epub
ISBN: 9781452123820
Publisher: Chronicle Books LLC

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Roasted Tomato and Tarragon Salsa

Tarragon, an anise-flavored herb widely used in classic French cooking, can be quite assertive, so it should be used con cuidado, with care. Here, the beautiful dark green narrow pointed leaves offer a sensual contrast to roasted red tomatoes. This salsa is ideally served with grilled steak or chicken.

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MAKES ABOUT 2 CUPS

6 roasted plum tomatoes, coarsely chopped

1 tablespoon olive oil

1/4 cup white balsamic vinegar

1 teaspoon sherry wine vinegar

Kosher salt and freshly ground pepper to taste

Leaves from 1 bunch tarragon

• In a large bowl, combine all the ingredients except the tarragon. Stir to blend. Let sit for about 20 minutes, then stir in the tarragon and serve. Or, cover and refrigerate for up to 2 days. Return to room temperature and stir in the tarragon just before serving.

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