June 6, 2009

Roasted Tomato Salsa


Continuing with Mexican recipes is this one from my Mexican Cookery collection. It is one of many variations of a charred tomato salsa and is especially delicious on meat filled dishes as well as dippin' with chips.

Roasted Tomato Salsa
Makes about 1 1/2 cups  
  • 4 to 6 plum tomatoes -cored and halved 
  • 1 large jalapeño -stem end removed 
  • 1 large onion -peeled & cut into 8 pieces 
  • 2 cloves garlic -unpeeled 
  • 3/4 teaspoon salt 
  • 2 tablespoons chopped cilantro 
  • 2 tablespoons fresh lime juice 
  • 1 teaspoon sherry vinegar 
  • 3 tablespoons water  
Preheat the broiler to 500 degrees. Line a baking pan with parchment paper and lay the tomatoes and pepper at one end of the baking pan. Lay the onion and garlic along the other end and broil really close to the heat source until the onions and garlic have blistered, about 10 minutes. Remove from the oven and using tongs, transfer the onions and garlic to a small bowl. Return the pan to the oven and continue to broil the tomatoes until they are charred around the edges and very soft, about 10 more minutes. Remove from the oven and allow to cool. Squeeze the garlic cloves from skins and place in a food processor along with the onions, tomatoes, jalapeno pepper, and any of the juices from the baking pan. Process in short pulses until salsa is thoroughly combined but still slightly chunky. Add remaining ingredients and stir to combine. Pour into a bowl and set aside until ready to serve.

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