Roasted tomato salsa - sl 3/95
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Roma tomatoes | |
| 2 | cloves | Garlic; unpeeled |
| 1 | small | Onion; quartered |
| 1 | medium | Jalapeno pepper |
| 1½ | tablespoon | Olive oil |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Fresh lime juice |
| ¼ | cup | Chopped fresh cilantro |
Directions
: Toss first 4 ingredients with olive oil; spread vegetables in a 13" x 9" x 2" [heavy] baking pan. Broil 5-½ 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. Yield: 3 cups.
From Stanlay Webber of North Carolina, in March, 1995"Southern Living". Typos by Jeff Pruett.
From: Jeff Pruett Date: 14 Mar 96