Roasted Tomato Salsadips, ethnic, salsa 1.00 lb roma tomatoes 8.00 each garlic cloves, peeled 2.00 each jalapeno peppers, stemmed and seede 0.50 medium yellow onion, peeled 1.00 cup water 1.00 teaspoon salt 1.00 pinch freshly ground black pepper 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. |
