| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Salsa, Candies |
10 |
servings |
INGREDIENTS
| 2 |
lg |
Tomatoes |
| 3 |
|
Jalapeno peppers |
| 1 |
sm |
Onion; white, 1/4"-slices |
| 2 |
|
Cloves garlic |
| 1/4 |
ts |
Dried oregano; Mexican |
| 1/4 |
ts |
Cumin seed |
| 1/2 |
c |
Water |
|
|
Salt; to taste |
INSTRUCTIONS
PAN-ROAST SMALL SKILLET
FOR PUREE
PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a
cast-iron skillet (comal) then pan-roasting with the onion and garlic
to develop the sweeter flavors. Roast until deeply browned and soft.
Next "toast" the Mexican oregano and cumin seeds over medium heat.
(Notice: no cilantro!)
Using a knife or food processor chop together the tomatoes, chiles
with seeds, onion and garlic until you have a coarsely textured
salsa. Add the oregano and cumin, thin with water and add salt to
taste.
Use immediately, or cover and refrigerate for up to 3 days. Bring to
room temperature before serving. About 2 1/2 cups.
Use traditionally as salsa or use to baste while grilling seafood and
meat.
Recipe by: "Bocaditos: Little dishes of Mexican" by Reed Hearon
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