Six Fresh Tomatoes (© Photographer: Oleg Zakharchenko | Agency: Dreamstime.com)

The Arizona Cardinals square off against the Pittsburgh Steelers for Super Bowl XLIII on Sunday. If you need to make something to bring to a friend's place or serve to your own guests at home you might want to try a healthy salsa with a kick. Who doesn't like great salsa?

This is one of two great salsa recipes we learned at the “Cooking of the Southwest” class we attended at the Institute for Culinary Education in Manhattan, presented by Chef-Instructor Sabrina Sexton. Chipotle Pepper in Adobo Sauce might not be easy to find this late in the game, but the recipe will work fine if you have to substitute a chipolte hot sauce. We highly recommend using a good olive oil and as many fresh ingredients as possible from your local farmers market.

Ingredients for 2 Cups

• 6 Medium, Ripe Tomatoes, Seeded & Halved
• 1 Small Onion, Finely Chopped
• 1/4 Cup Coarsely Chopped Cilantro
• 3 Tablespoons Fresh Lime Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Cloves Garlic, Finely Chopped
• 1 1/2 Teaspoons Finely Chopped Chipolte Peppers in Adobo
• 1 Teaspoon Ground Cumin

Preparation

1. Preheat the broiler or heat up a grill pan.
2. Place the tomatoes in the broiler or grill pan.
3. Turn the tomatoes as needed, until the skins are blackened in spots and slightly softened, about 5 minutes.
4. When cool enough to handle, remove the skins and coarsely chop the tomatoes.
5. Place the tomatoes in a medium bowl.
6. Add remaining ingredients.
7. Serve immediately.

To have a look at the other great salsa recipe we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to: Corn, Cherry Tomato & Avocado Salsa

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education