Roasted Tomato Salsa Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1 lbs: Roma tomatoes,
8 each: Garlic cloves, peeled
2 each: Jalapeno peppers, stemmed and seeded, if desired
1/2 medium: Yellow onion, peeled
1 cup: Water,
1 tsp: Salt,
Pinch freshly ground black pepper,
Directions:
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, untilwell charred, 15 minutes. Set aside to
cool.
Transfer the roasted ingredients to a food processor fitted with the
metal blade.
Puree with the water untilsmooth.
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.
Source from luhu.jp
baking tray.
Tuck garlic under other vegetables to avoid blackening.
Broil, turning frequently, untilwell charred, 15 minutes. Set aside to
cool.
Transfer the roasted ingredients to a food processor fitted with the
metal blade.
Puree with the water untilsmooth.
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.
Source from luhu.jp