Name: Roasted Tomato Salsa
Ingredients: 1 lb Roma tomatoes; 8 Garlic cloves, peeled; 2 Jalapeno peppers, stemmed and seeded, if desired; 1/2 md Yellow onion, peeled; 1 c Water; 1 ts Salt; Pinch freshly ground black pepper

Since then Christ is praying for us, whom should we fear? And since He has promised to make us more than conquerors, of whom should we be afraid? No, though an host of demons are lined up against us, let us not be afraid; though the hottest persecution should rise up against us, yet let us put our trust in God. Even though Satan, and the rest of his apostate spirits, are powerful, when compared with us; yet, if put in competition with the Almighty, they are as weak as the smallest worms. God has them all reserved in chains of darkness until the final judgment day. They shall only go as far as He permits them, and no farther.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Salsa, Dips, Mesamexican, Lnet	2	Cups

INGREDIENTS

1	lb	Roma tomatoes
8		Garlic cloves, peeled
2		Jalapeno peppers, stemmed and seeded, if desired
1/2	md	Yellow onion, peeled
1	c	Water
1	ts	Salt
		Pinch freshly ground black pepper

INSTRUCTIONS

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.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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