Monday, December 04, 2006

Roasted Tomato Salsa

12 Roma tomatoes
2 cl Garlic; unpeeled
1 sm Onion; quartered
1 md Jalapeno pepper
1-1/2 tb Olive oil
1 ts Ground cumin
1/4 ts Salt
3 tb Fresh lime juice
1/4 c Chopped fresh cilantro
Toss first 4 ingredients with olive oil; spread vegetables in a 13" x 9" x 2" [heavy] baking pan. Broil 5-1/2 inches from heat (with electric oven door partially opened) 10 minutes or until vegetables are charred; cool. : Remove and discard tomato cores. Remove and discard stem (but not seeds) from pepper. Peel garlic, discard skins. : Position knife blade in food processor bowl; add roasted vegetables. Pulse 4 times or until vegetables are coarsely chopped. Stir in cumin and remaining ingredients. Serve with tortilla chips or as a sauce.


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