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Roasted Tomato Salsa


Course : Salsas
Serves: 2
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Ingredients:


1 pound Roma tomatoes

8 cloves Garlic, peeled

2 medium Jalapeno peppers, stemmed and seeded, if desired

1/2 medium Yellow onion, peeled

1 cup Water

1 teaspoon Salt

1 dash freshly ground black pepper
 

Preparation / Directions:


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.

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