Salsa Recipes

Roasted Tomato Jalapeno Salsa

1 pound red ripe tomatoes
2 large fresh jalapeno chilies, about 1 ounce total
3 cloves garlic, unpeeled
1/2 small white onion, finely chopped
1/3 cup loosely packed chopped cilantro
1 1/2 teaspoons cider vinegar, optional
1/2 teaspoon salt

Roasting the basic ingredients: Broiler Method: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side, about 6 minutes; with a spoon or pair on tongs, flip the tomatoes and roast on the other side. Cool, then peel the skins, collecting all the juices with the tomatoes. While tomatoes are roasting, roast the chilies and unpeeled garlic directly on an ungreased griddle or heavy skillet over medium. Turn occasionally until both chilies and garlic are blackened in spots and soft, 5 to 10 minutes for the chilies, about 15 minutes for the garlic. Cool, pull the stems off the chilies and peel the papery skins form the garlic.

In a food processor or blender, grind the chilies, garlic and 1/4 teaspoon of the salt to a coarse paste, stopping to scrape down the sides of the bowl a couple of times. Add the tomatoes and pulse a few times until you have a coarse textured puree. Transfer the salsa to a serving bowl and stir in any reserved tomato juices. In a strainer, rinse the onion under running water, shake off the excess and stir into the salsa, along with the cilantro and optional vinegar. Add water, if necessary, to give the salsa a thickish, but easily spoonable, consistency. Taste and season with salt and the salsa's ready to serve. Makes 2 cups.

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