Salsa Romana Recipes

THE REALTOR'S SALSA ROMANA (NOT HOT)

Steps:

• Thoroughly combine all the ingredients together in a mixing bowl.
• Allow to sit at room temperature for 1-2 hours before serving.

SALSA ROMANA

Steps:

• Thoroughly combine all the ingredients together in a mixing bowl.
• Allow to sit at room temperature for 1 hour before serving.

CROSTINI ALLA ROMANA

Steps:

• Preheat the oven to 375 degrees F.
• Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
• Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
• Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

ROASTED ROMA TOMATO SALSA

Steps:

• Lay the tomatoes and onions (and peppers, if desired) on a parchment paper-lined baking sheet and broil in the oven until skins are dry, hard, and slightly browned, and onions are well-browned (this can take anywhere from 10 minutes to 1 hour, depending on how ripe your tomatoes are).
• While still hot, remove tomatoes from sheet and place (with skins) in a large ramekin or bowl.
• Mash the tomatoes slightly.
• Add in onion and peppers; stir.
• While still very hot, drop the chocolate chip in and stir until melted.
• Stir in corn.
• Stir in next 11 ingredients, stirring well until very well combined.
• Stir in vinegar and water; stir well (again!).
• Serve warm or cold, but store in the refrigerator for up to 5 days.
• Enjoy!