With the bounty of my mother's garden, my fingers were just itching to start cooking this morning. The tomato plants are producing like crazy right now, so what better way to start than with some fresh salsa. By grilling the tomatoes until their skins burst, the flavour is just that much more intense.
- Heat your barbecue to high heat
- Wash about 2 cups of cherry tomatoes (or, cut larger tomatoes into quarters)
- Drizzle with 1 tbsp olive oil and season with Epicure's Black Pepper
- Place directly on the grill and sear until the skins turn black or start to burst
- Place all but a few tomatoes into a blender and process
- Chop the remaining tomatoes and add to the blended tomatoes
- Add Epicure's Pico Picante Salsa to the tomatoes (I added 1.5 tbsp and it was just a good amount of kick)