Tuesday, June 3, 2008

Roasted Tomato Salsa

This is my new favorite salsa. It's good.

2 fresh jalepeno (or spicier chile, depending on taste)
4 garlic cloves, unpeeled
1/2 cup chopped green onion
1 can (15 oz.) fire-roasted diced tomatoes
1/3 cup roughly chopped cilantro
1 teaspoon lime juice (if needed)

Set a small skillet over medium heat. Lay the chiles and garlic in the skillet and dry roast until soft and blotchy black in spots, about 10 minutes for the chiles and 15 for the garlic.

While the chiles are roasting, chop the onions and the cilantro.

Once the chiles are finished, remove the stems. Remove the seeds if desired, but this will reduce the heat of the salsa. Peel the garlic.

Scoop the chiles and garlic into a food processor. Add tomatoes, with their juice, and pulse until desired consistency.

Add cilantro and onion. Add salt to taste. If necessary, add lime juice or water to adjust consistency.

--Adapted from Rick Bayless' excellent cookbook Mexican Everyday

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