Roasted Tomato Salsa
This recipe is quick and delicious. The salsa is made in a food processor, but I'm sure it would work out fine if done in a good blender.Adapted from Mesa Mexicana by Mary Sue Milliken and Susan Feniger
1 1/2 pounds roma tomatoes
6-8 cloves garlic
3 jalapeno chiles, stemmed, seeded and cored
1 small or 1/2 large yellow onion
3/4 cup water
1 teaspoon salt
Preheat broiler. Place the tomatoes whole, peeled garlic, chiles, and onion cut into large pieces, snuggly in baking pan. Garlic should be tucked underneath the other vegetables so as not to scorch. Broil vegetables, turning frequently, until skin of tomatoes is blistered and charred, about 15 minutes. Remove pan from broiler and set aside to cool.
Transfer the roasted ingredients, and any juices, to the bowl of a food processor, fitted with metal blade. Add water and puree until smooth. Season with salt, and serve. Salsa will keep in the refrigerator for up to 5 days, or freeze for weeks.
posted by nosheteria at 2:15 PM
1 Comments:
Here's how I make it:
I roast the tomatoes like you describe (any kind of tomatoes work), but I blacken/char the jalapenos and garlic stovetop in a cast iron skillet. Peel the skins off the garlic.
Throw them all together in the vessel pictured (the molcajete that my friend brought me from Mexico) and smash them up with some salt with the pestle, just until blended, but still slightly chunky. Serve in the same thing. It's a thing of beauty.
Post a Comment
<< Home