Charred Tomato Smoked Rocoto Dip
- 9 Large plum tomatoes
- 3 T Canola oil
- 2-2⁄3 c White onions, diced
- 5 Garlic cloves, chopped
- 1/4 c Roasted garlic oil
- 4 tsp. Usukuchi Yamasa soy sauce
- 1/3 c Smoked rocoto
- 1/4 c Lime juice
- 2 T White miso
- Root vegetable chips, as needed
- Kosher salt and freshly ground black pepper, as needed
Toss tomatoes with canola oil, season with salt and pepper and char under the broiler or grill until dark, approximately 15 minutes; cool and pass through a food mill.
Sauté onion, garlic and garlic oil until soft; purée. Combine onion-garlic mixture with tomatoes, soy sauce, rocoto, lime juice and white miso. Serve with root vegetable chips. Makes about 48 ounces of dip.
Chef Mina Newman, Sen Sakana, New York, New York, from Food Fanatics Magazine®