Chefshell posted 02-27-99 8:04 PM
Roasted Tomato-Jalapeno Salsa
1 lb. red, ripe tomatoes
1 large fresh jalapeno chile (seedes and veins removed)
3 garlic cloves, unpeeled
1/2 scant tsp. salt
1/2 small white onion, finely chopped
1/3 cup loosely packed cilantro
1 tsp. cider vinegar
Juice of 1/2 lime & 1/2 lemon
1/2 tsp. paprika
1/2 tsp. lemon pepper
Roast the tomatoes, jalapeno, and onion in broiler or on griddle. Remoce skins from tomatoes and onion.
In a food processor or blender, grind chile, garlic and 1/4 tsp of the salt to a coarse paste, stopping to scrape the sides of the bowl a few times.
Add tomatoes, pulse until coarse textured. Transfer to a bowl and stir in any reserved tomato juice from roasting.
In a strainer, rinse the onion under running water, shake off the excess and stir into salsa along with the cilantro and vinegar, juices, lime and lemon, and spices. Add water if necessary to give the salsa a thickish, but spoonable consistency.
Taste. Seaon with salt if necessary.