Roasted Tomato Salsa (goes with mushroom tamales)

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chesty leroux
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Roasted Tomato Salsa (goes with mushroom tamales)

#1 Postby chesty leroux » Sat Aug 27, 2005 12:57 pm

Roasted Tomato Salsa

Blackening the ingredients in a cast iron skillet imbues the salsa with a smoky flavor. Leave in the jalapeno seeds for even more bite. SEve with baked torilla chips as a topping or as a topping for mushroom tamales. You can make the salsa up to 2 days ahead.

2 large ripe tomatoes (about 1 1/4 pounds)
2 to 3 Jalapeno peppers
1 Garlic clove, unpeeled
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh Cilantro
2 TBS fresh lime juice
1/2 tsp salt

1. heat a large cast iron skillet over medium heat. Add tomatoes, jalapenos, and garlic; cook 15 minutes or until tomatoes are blackened. Turn frequently. Remove from pan. Cool slightly.

2. Peel, seed, and chop tomatoes; place in a medium bowl. Remove and discard the stems and seeds from jalapenos, and finely chop. Add to tomatoes. Peel garlic and finely chop. Add to the tomato mixture. Add onion cilantro, lime juice and salt to the tomato mixture, and toss well to combine. yield 2 cups, serving size 1/4 cup.
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veganmadre
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#2 Postby veganmadre » Sun Aug 28, 2005 3:29 am

mmmmmm. delish sounding! thank you!


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