Roasted Tomato Salsa Recipe - Cooking Index
Roasted Tomato Salsa Recipe - Cooking Index
| 1 lb | 454g / 16oz | Roma tomatoes |
| 1 cup | 237ml | Water |
| 8 | Garlic cloves - peeled | |
| 1 teaspoon | 5ml | Salt |
| 2 | Jalapeno peppers - stemmed | |
| 1 | Freshly ground black pepper | |
| 1/2 | Yellow onion - peeled (medium) |
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.
Makes 2 1/2 quarts Store in the refrigerator 3-5 days or in the freezer for weeks.
Source:
Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.
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