| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ripe red tomatoes, about 2 |
|
|
medium-large or 6 to 8 |
|
|
plum washed |
| 2 |
|
Jalapenos, washed |
| 3 |
|
Cloves garlic, unpeeled |
| 1/2 |
t |
Salt, divided |
| 1/2 |
|
White onion, finely chopped |
| 1/3 |
c |
Loosely packed chopped |
|
|
cilantro |
| 1 1/2 |
t |
Cider vinegar, optional |
INSTRUCTIONS
To roast the tomatoes: Preheat the broiler. Lay the tomatoes on a
baking sheet and place them about 4 inches below the broiler. Roast
until blistered and blackened on one side, about 6 minutes. Turn the
tomato to roast on the other side. Or place in a foil-lined heavy
skillet over medium heat. Turn several times during cooking to blacken
all around. Remove and cool. Peel the tomatoes, discarding the charred
skins, collecting all the juices with the tomatoes. To roast the
jalapenos and garlic: Place the jalapenos and garlic on a broiler pan
or in a heavy skillet. Roast, turning occasionally until both the
jalapenos and garlic are blackened in spots and soft, about 5 to 10
minutes. Remove and cool. Pull the stems off the jalapenos and peel
the papery skins from the garlic. In a food processor fitted with the
steel blade or blender, grind the jalapenos, garlic and 1/4 teaspoon
of the salt until the mixture is 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 cold running water, shake off the
excess and stir into the salsa along with the cilantro and, if
desired, cider vinegar. Add water if necessary to give the salsa a
thick but easily spoonable consistency. Taste and adjust seasonings
with the remaining salt if necessary. Makes about 2 cups; analysis per
1-tablespoon serving. Cook's note: Substitute your favorite chile
pepper for jalapenos. From "Rick Bayliss's Mexican Kitchen" by Rick
Bayliss (Scribner, $35) Tested by Susan Selasky for the Free Press
Test Kitchen 6 calories (0% from fat), 0 grams fat (0 grams sat. fat),
1 gram carbohydrate, trace of protein, 2 mg sodium, 0 mg cholesterol,
2 mg calcium, 0 grams fiber. Posted to KitMailbox Digest by
"AcaGordie" <gordon@acanet.com.mx> on May 2, 1998
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”