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Posted October 25, 2004 by Nick Lindauer in Recipes
 
 

Fire-Roasted Salsa


1 large onion, peeled and coarsely chopped
5 cloves garlic, peeled and cut in half
4 jalapeno peppers, seeded and diced (use rubber gloves when handling hot peppers)
8 plum tomatoes, cored and cut in half
2 tablespoons olive oil
2 long green chiles, seeded and diced
1/4 cup fresh lime juice
2 teaspoons ground cumin
1 small bunch fresh cilantro, finely chopped
1 cup water
Salt and pepper, to taste

In a large, heavy heatproof pan, spread the onion, garlic, jalapenos, and tomatoes. Drizzle olive oil over all. Place pan under the broiler and cook until tomatoes are charred, about 8 minutes. Remove and cool to room temperature.
Place mixture in a blender or food processor. Add lime juice, cumin, cilantro and water. Process until well combined and slightly chunky, but not completely liquified. Season to taste with salt and pepper.


Nick Lindauer

 
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