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Roasted Tomato Salsa Recipe

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This recipe for Roasted Tomato Salsa, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 oz Roma tomatoes
6 oz green onion/scallion, 4 -5 pieces
1 oz Serrano chili pepper, 5 - 7 pieces
1/4 cup cilantro, washed and coarsely chopped
1 tsp kosher or sea salt
1/4 cup water
1 1/2 tsp cumin seen
1/4 tsp fresh ground pepper

Directions:
Directions:
The trick to this sauce (if there is one) is to make sure the tomatoes are thoroughly roasted. If you are using a little toaster oven, simply cut the tomatoes in half, lengthwide, squeeze the seeds and excess water out, place the tomatoes on the pan skin up and roast those babies till the skin blisters and takes on ominous-looking black patches. That's the stuff. (If you brush the tomatoes and the onions very lightly with a bit of oil, you will get a more uniform effect.) If using a BBQ or gas grill, the skins of the tomatoes should be facing the fire.

Once you have roasted the tomatoes, onions and chili peppers, proceed directly to the blender. Add the rest of the ingredients, spin enough times to break it down but do not over-puree. It is much better when it has a certain mass.

 

 

 

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