Saturday, August 11, 2012

Roasted Tomato Salsa

I use a mortar and pestle to prepare the cooked garlic and chiles but a blender works well also.

1 pound fresh tomatoes
1-2 serrano chiles
3 garlic cloves unpeeled
1/4 cup white onion diced 

Handful of fresh cilantro sprigs 
Lime juice

Heat a broiler and line a pan with foil. Place the tomatoes evenly on the pan and put about 4-6 inches under the heat allowing them to scorch. When they get color, open the broiler in order to turn everything to heat the other side. Once completely cooked, about 10-15 minutes in all, remove the pan from the broiler and allow the pan to cool. When cool, remove the cores from the tomatoes.
While the tomatoes are cooking, heat a small un-greased iron skillet over medium- high heat. When hot add the chiles and the garlic to scorch evenly on all sides, about 5-10 minutes. Remove each to cool.
Rinse the diced onion in a strainer under running water to remove the sting from the raw flavor.
De-stem the chiles and peel the garlic. Add all to the mortar with a pinch of salt and some of the cilantro and pound into a paste. Add each of the tomatoes one at a time and pound into the paste.
Put the contents into a bowl and mix in the white onion, adding salt and lime juice as needed. 

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