KEEPING MESA GRILL ALIVE

Bobby Flay’s Mesa Grill may have closed its doors after 22 years this past September, but thankfully, recipes for some of the dishes served are available online. I know, I know, it’s not quite the same, but nonetheless, here’s one that’s easy to make and great for entertaining.

Yellow Tomato and Roasted Garlic Salsa

Servings: 1 cup   

INGREDIENTS

Roasted garlic:

1 head garlic

1 tablespoon olive oil

Kosher salt and freshly ground pepper

Salsa: 


3 ripe yellow tomatoes, coarsely chopped


4 cloves roasted garlic (see recipe)


2 tablespoons finely diced red onion 


1/2 serrano pepper, finely diced 


1 tablespoon rice-wine vinegar


1 tablespoon coarsely chopped fresh thyme leaves


Kosher salt and freshly ground pepper

INSTRUCTIONS

Roasted garlic:

Preheat the oven to 300 degrees. Cut the top off the head of garlic and rub the bulb with olive oil, sprinkle with salt and pepper, wrap in foil, place on a baking sheet, and roast until soft, about 45 minutes. Set aside to cool.

Salsa: 
Combine 4 cloves of the roasted garlic with the tomatoes, onion, serrano pepper, vinegar, and thyme in a medium bowl, and season with salt and pepper. May be refrigerated, covered, for 1 day; serve at room temperature with tortilla chips.

Provided by Bobby Flay to New York Magazine

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