Roasted tomato salsa - sl 3/95

3 cups

Ingredients

Quantity Ingredient
12 Roma tomatoes
2 cloves Garlic; unpeeled
1 small Onion; quartered
1 medium Jalapeno pepper
1½ tablespoon Olive oil
1 teaspoon Ground cumin
¼ teaspoon Salt
3 tablespoons Fresh lime juice
¼ cup Chopped fresh cilantro

Directions

: Toss first 4 ingredients with olive oil; spread vegetables in a 13" x 9" x 2" [heavy] baking pan. Broil 5-½ 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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