Roasted tomato salsa

Yield: 4 servings

Measure Ingredient
1 pounds Roma tomatoes
6 To 8 garlic cloves, peeled
1 To 2 jalapeno chiles,
Stemmed, seeded if desired
½ Yellow onion, peeled
1 cup Water
1 teaspoon Salt
pinch Freshly ground black pepper

Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray. Tuck garlic under other vegetables to avoid blackening.

Broil, turning frequently, until well charred, 15 minutes. Set aside to cool.

Transfer the roasted ingredients to a food processor fitted with the metal blade. Puree with the water until smooth. Season with the salt and pepper and serve. Store in the refrigerator 3 to 5 days or in the freezer for weeks.

Yield: 2½ cups


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