Chard stems add texture to this warm tomato salsa from adorable 10-year-old MasterChef Jr. contestant Matthew Smith.
Matthew decided to make this salsa on our show to go with Rach's Philly Steak Quesadillas. (So sweet!)
- Grapeseed oil
- 1 bunch rainbow chard stems, cut into small dice (save the leaves for another use)
- Salt and pepper
- 1 basket cherry tomatoes, halved, or 1 bunch tomatoes on the vine, quartered
- 1 lime
- 1 bunch cilantro, chopped
- 1 clove garlic, minced
- Blue corn chips, for serving
In a small pan, heat some grapeseed oil over medium heat. Add the chard stems, season with salt and pepper, and cook until tender. Add the tomatoes and cook until they start to break down. Stir in the lime juice, chopped cilantro and garlic. Season to taste with salt and pepper. Serve with chips.