Yield: 1 Servings
|2 \N||Med-large tomatoes|
|1 \N||Onion (I use med-lg white) (up to)|
|3 \N||Cloves garlic|
|2 \N||Jalapenos or other hot pepper; or more; to taste|
|¼ teaspoon||Whole cumin seed|
|¼ teaspoon||Whole Mexican oregano|
|\N \N||Salt and pepper to taste|
James White , Los Osos, CA USA <JMWD%CHEM%MBPP@...> The beauty behind this recipe is its ease -- you burn (roast, char, whatever) everything and mix it together.
Everything is roasted either in a pan or in the broiler (the broiler is easiest for me but you may get better flavor in a frying pan). The tomatoes, garlic and peppers are roasted whole (garlic with skin on). The onion is cut into ½" slices and then roasted. Roast them all until they are blackened (Tomatoes don't really cooperate so do the best you can. Also try to reserve the juices that come off the 'maters.). Meanwhile, take the cumin seed and oregano and separately roast them in a frying pan until they begin to give off a little smoke. Try to roast and not burn the spices as best you can. After roasting, crush the spices as with a mortar and pestle.
Chop, crush, grind (whatever works) the tomatoes peppers, onion and peeled garlic, add the ground spices and season to taste with S&P and anything else you think would help.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .