Now that summer is coming to close, the tomatoes are looking less than perfect. But don’t fret. There are still many flavorful dishes you can make with them.
I’ll be honest. The idea for this recipe came from my husband. He was reading the WSJ and came across an article about a charred tomato salsa. There wasn’t a recipe that accompanied the article so I made one up. It came out sweet, smoky and full of flavor!
The addition of the aji colorado, a pureed chili paste, adds an earthy richness to the roasted tomatoes, garlic and onions. If you haven’t made that aji colorado puree yet, what are you waiting for? It’s perfect in so many dishes. I use it in chicken tacos, cheese enchiladas, Peruvian roasted chicken and now in salsa too.