I had these beautiful tomatoes and noticed the forking tomatoes looked similar to the cover of my magazine. But they also had those pretty purple sprouts and forking micro greens.

So I thought I’d try out the Tomato, Onion and Roasted Lemon Recipe. I thought the edible sugar roasted and herbed lemons sounded interesting and thought to myself I could easily also do the same with limes and create a similar but different salad.

I do note other people might not feel the way I did about the Tomato, Onion and Roasted Lemon Salad.

I did the cover  recipe and just found out I FORKING HATE Pomegranate Molasses or I hate the bottled Pomegranate Molasses I used anyway. The magazine recipe includes pomegranate molasses. I LOVE pomegranates and had no forking idea that pomegranate molasses can taste exactly like forking cough syrup. That red sweet tart sort of taste is really nauseating to me. The whole salad tasted forking terrible to me even with all the spices added. It was that cough syrup, mint, sage,allspice and almost bitter lemon.  The tomatoes taste laced with cough syrup. For me these flavors were terrible together. I’m thinking the recipe might have some forking typo errors. I can’t forking stomach it BUT I do note other people might enjoy it.

It was pretty easy to do another salad using the same method to cook the citrus. So I created another salad that looks similar but with flavors that forking taste good together to me.

The recipe is pretty easy.

Tomato, Hibiscus, Onion and Roasted Lime Salad

1 Lime Washed and sliced very thin with seeds removed (ignore the lemons in the picture, I used them for the other recipe)

About 3 Tablespoons Fresh Cleaned chopped Cilantro

1/2 teaspoon Sugar

2 Tablespoons Extra Virgin Olive Oil (1Tbsp & 1Tbsp)

1 Tablespoon Hibiscus Syrup

3 Hibiscus Flowers torn

1 Slightly Spicy Pepper sliced thin (I used a Shishito but a fresno or banana pepper would be just as good)

1 Garlic Clove mashed or crushed fine

Around a pound of small Heirloom Tomatoes sliced up.

About 1/4 sweet onion sliced thin

About 2 Tablespoons of Roasted Watermelon seeds (Pumpkin would also be very good)

Fresh Crushed Sea Salt and Black Pepper

 

Set your oven at 325 degrees

Boil your limes for 2 minutes to remove bitterness, drain and pat dry.

Toss lime slices with I Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Chopped Cilantro and Sugar. Line your citrus on a parchment lined pan and bake the limes 15-20 minutes till they seem dry.

Mix I Tablespoon Extra Virgin Olive Oil with garlic and Hibiscus Syrup till well combined. Add all your remaining ingredients and Season with Fresh Ground Sea Salt and Black Pepper.

I thought the salad was good this way but then I kicked it up adding some Hibiscus Flowers to add more balance to the lime, A thinly sliced Shishito Pepper, and Roasted Watermelon Seeds. The salad is forking complete now.