Roasted Tomato Salsa - Sl 3/95
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Categories: Salsa, Sauces, Tomato, Sthrn/livng
Yield: 3 cups
12 Roma tomatoes
2 cl Garlic; unpeeled
1 sm Onion; quartered
1 md Jalapeno pepper
1 1/2 tb Olive oil
1 ts Ground cumin
1/4 ts Salt
3 tb Fresh lime juice
1/4 c Chopped fresh cilantro
: Toss first 4 ingredients with olive oil; spread vegetables in a
13" x 9" x 2" [heavy] baking pan. Broil 5-1/2 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
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