Roasted Tomato Salsa

Title:
Roasted Tomato Salsa

Yield:
2 Cups

Categories:
Salsa,
Dips,
Mesamexican,
Lnet




Ingredients:





     1 lb Roma tomatoes


     8    Garlic cloves, peeled


     2    Jalapeno peppers, stemmed


          -and seeded, if desired


   1/2 md Yellow onion, peeled


     1 c  Water


     1 ts Salt


          Pinch freshly ground black


          -pepper






 Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a


 baking tray.


 


 Tuck garlic under other vegetables to avoid blackening.


 


 Broil, turning frequently, untilwell charred, 15 minutes. Set aside to


 cool.


 


 Transfer the roasted ingredients to a food processor fitted with the metal


 blade.


 


 Puree with the water untilsmooth.


 


 Season with the salt and pepper and serve.


 


 Makes 2 1/2 quarts


 


 Store in the refrigerator 3-5 days or in the freezer for weeks.


 


 SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena


 Siegel.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini