This delicious recipe is one from last years "Salsa Wars" that was held by the Denver Public Library's fabulous Fresh City Life cultural programming. Make it now with fresh from the garden tomatoes and peppers and enjoy the last bit of summer!
CARAMELIZED ONION AND ROASTED PEPPER SALSA
yield: approximately 1 and 1/2 cups
1 T. olive oil
1 medium onion, sliced
Salt
pinch sugar
Approximately 3 T. water
2 red peppers, roasted whole, peeled, seeded, and diced
1 jalapeno, roasted, peeled, seeded, and diced
3 regular or 6 plum tomatoes, seeded and diced
¼ - ½ c. fresh lime juice
½ bunch cilantro, finely chopped
Heat olive oil in a medium skillet over medium-low heat. Add onions and a pinch of salt and stir to coat in fat. Cover with parchment and a lid and cook, making sure no steam is emanating from the pan, until the onions are meltingly tender. Remove lid and parchment and increase heat to medium high. Cook, stirring frequently until water has evaporated. Sprinkle onions with a pinch of sugar and continue cooking until golden and caramelized. Deglaze pan with a few tablespoons of water and scrape the brown bits from bottom of pan. Transfer onions to a bowl and cool.
Chop caramelized onions. In a large bowl combine roasted peppers, tomatoes and cooled onions. Season with salt. Stir in lime juice and cilantro to taste.