| 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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