ROASTED TOMATO SALSA I

ROASTED TOMATO SALSA I


12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1-1/2 Tbsp. olive oil
1 tsp. ground cumin
¼ tsp. salt
3 Tbsp. fresh lime juice
¼ cup fresh chopped cilantro


1. Preheat broiler.

2. In a medium baking dish, place roma tomatoes, garlic, onion, and jalapeno pepper. Drizzle with olive oil.

3. Checking often, broil 5-10 minutes, or until outside of vegetables are charred.

4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stems and garlic skins.

5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Yield: 24 servings.