Salsa Bombs
This fun little taste explosions look snazzy enough for a more formal event, though they are best where a football game is on and using your fingers doesn’t get a second look.
They are a super easy, but they do take just a bit of planning as you want the cherry tomatoes to pickle for at least overnight.
Salsa Bombs – pickled cherry tomatoes
Sweet cherry tomatoes infused with the tastes of salsa so you get the taste of a lovely pico combined with the exploding tomato sensation.
Ingredients
- 10 oz cherry tomatoes
- 1 onion I prefer red, but yellow works well too
- 1 jalapeno
- 3 clove garlic
- 1 cup vinegar
- 1 cup water
- 1/2 cup brown sugar
- 1 tbsp salt
- 2 tsp cumin
- 1 tsp chile powder
- .5 bag blue corn tortilla chips The blue makes for a more striking presentation.
Instructions
- Fill a mid sized pot with water and set on range on high to bring to a boil. Fill a separate bowl with ice and water for an ice bath.
- Cross cut your cherry tomatoes – that is, make a very shallow "X" on the top or bottom of each tomato. Slice the onion into strips, and the jalapeno into rings. Slice the garlic as thin as possible.
- When the water is boiling, reduce to a simmer and drop in a batch of the cut tomatoes. Watch carefully for the cut to start to extend down the tomato – 1-3 minutes depending on how firm and how cool your tomatoes are. When you see that remove the tomatoes to the ice water bath to stop cooking.
- Peel the skin from the tomatoes. Place the tomatoes in a non-reactive bowl (e.g. glass). If you tomatoes are firm, a canning jar works well. If they are softer, you should try something wider and shallower so they don't rest on each other too much. Mix in the onion, jalapeno and garlic as you place the tomatoes.
- Pour the vinegar sugar and spices into a pan, mix and turn on medium. Taste. You want a reasonably strong vinegar taste, but if it's overwhelming, cut with water. When sugar and salt have been dissolved into the liquids, remove from heat. Let cool for about five minute – we want very warm liquid, but not boiling. Pour over tomatoes et al, so they are covered. If you are a little shy on liquid, add a blend of water and vinegar. Let cool to room temperature (both for flavor and so you don't heat up your fridge). Seal/cover and place in fridge at least overnight.
- To serve, take a good size, intack chip and place a pickled tomato on it. For presentation's sake and a nice little heat hit, take one of the jalapeno rings and place it on top of the cherry tomato.
- Enjoy and then watch your friends try it.
Nutrition
Calories: 75kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 888mgPotassium: 134mgFiber: 1gSugar: 15gVitamin A: 273IUVitamin C: 12mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
