Roasted salsa

Yield: 1 Servings

Measure Ingredient
4 larges Italian plum tomatoes
1 Serrano pepper
1 tablespoon Chopped fresh cilantro
1 teaspoon Chopped white onion
1 teaspoon Tomato paste; optional
¼ teaspoon Salt

1. Heat medium nonstick skillet over medium-high heat until hot. Place whole tomatoes and chile in skillet; heat 3 to 5 minutes or until skins are blistered and slightly charred, turning occasionally. Remove from heat; cool. Coarsely chop tomatoes; if less "heat" is desired, remove seeds and veins from chile.

2. In blender, combine tomatoes, chile and all remaining ingredients; process with on/off turns and blend only until coarsely chopped.

Makes 1¼ cups.

Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 568 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998

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