Roasted Tomato Salsa

Recipe Ingredients

1 lb	454g / 16oz	Roma tomatoes
8		Garlic cloves - peeled
2		Jalapeno chiles - stemmed, and seeded if desired
1/2		Yellow onion - peeled
1 cup	237ml	Water
1 teaspoon	5ml	Salt
1		Freshly-ground black pepper

Recipe Instructions

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.

This recipe yields 2 1/2 cups of salsa.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6184 broadcast 02-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.