Yield: 3 cups
Measure | Ingredient |
---|---|
12 \N | 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 |
: 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