chesty leroux Posted August 27, 2005 Share Posted August 27, 2005 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 peppers1 Garlic clove, unpeeled1/3 cup finely chopped Vidalia or other sweet onion1/4 cup chopped fresh Cilantro2 TBS fresh lime juice1/2 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. Link to comment Share on other sites More sharing options...
veganmadre Posted August 28, 2005 Share Posted August 28, 2005 mmmmmm. delish sounding! thank you! Link to comment Share on other sites More sharing options...
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