Honestly, we’re kind of surprised we didn’t think of this sooner.
The kick of harissa was pretty much made for the smoky brightness of roasted tomato salsa. The minute tomato season pops, you’ll want to whip up batches of this stuff in bulk and give it as gifts to all your favorite people.
Roasted Tomato and Harissa Salsa
2 pounds roma tomatoes, halved lengthwise
6 unpeeled garlic cloves
1 large white onion, peeled, halved and cut into 1/2-inch slices
1 large handful fresh cilantro
1 tablespoon freshly squeezed lime juice
2 teaspoon kosher salt
2 tablespoons CAVA Harissa
yellow corn tortilla chips for dipping
Preheat broiler to high. Place tomatoes and onions on a large baking sheet, skin side up. Add unpeeled garlic cloves to sheet. Broil for 6 to 8 minutes, until tomatoes have blackened and blistered on top. Remove and allow to cool. Peel the garlic cloves. Add roasted ingredients and remaining ingredients to bowl of your blender. Puree salsa until smooth. Season with extra salt or lime juice as needed.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
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