"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Tomato Salsa (#1 of Vaqueros' Five Salsa Recipes) Recipe

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This recipe for Roasted Tomato Salsa (#1 of Vaqueros' Five Salsa Recipes), by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 large plum tomatoes
2 large cloves garlic, whole and unpeeled
1 small red onion, cut in quarters
1 Jalapeno chile
tsp Chipotle chile (optional)
tsp salt
1 tbsp canola oil
2 tbsp limejuice
cup cilantro

Directions:
Directions:
Place tomatoes, chiles, onion and garlic in a shallow baking dish. Drizzle enough oil over top to coat well. Place in a shallow pan and broil for about 5-10 minutes, until outside is blackened. Remove from oven and let cool slightly. Peel the skin from garlic, and discard the tomato cores and chile stems. Place vegetables (with blackened skin) in a food processor and blend to desired consistency. You may keep it slightly chunky in texture or blend until smooth. Pour into serving bowl and add the cilantro and seasonings. Serve at room temperature or slightly chilled. You can add a little fresh corn to this recipe, which lends a slightly sweet flavor and a more chunky texture.

 

 

 

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