| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 3 | lb | Roma tomatoes |
| 1/2 | tb | Garlic; chopped |
| 1/3 | ts | Fresh ground black pepper |
| 1 | ts | Salt |
| 1/4 | c | Olive oil |
| 1/2 | c | Scallions; minced |
| 1/4 | c | Lime juice |
| 1 | tb | Jalapeno pepper; minced |
| 1/4 | c | Cilantro; chopped |
| Salt; to taste |
INSTRUCTIONS
Yield: 3 Cups 1) Split the tomatoes lengthwise and remove excess seeds. Place tomatoes into a bowl and add the garlic, pepper, salt and enough oil to coat the tomatoes. Reserve remaining oil. Gently toss to season. Place tomatoes on a non-corrosive rack and dry in a very low oven (200 degrees F) for approximately 5-6 hours until the tomatoes are dehydrated but not dry or leathery. 2) Dice tomatoes and add to reserved oil. Add scallions, lime juice, jalapeno pepper and cilantro. Adjust seasoning. Posted to bbq-digest by "Garry Howard" <me@garryhoward.com> on Sep 4, 1999, converted by MM_Buster v2.0l.
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