Title: Roasted Tomato Salsa
Categories: Salsa Snack
Yield: 2 Servings
| 4 | | Ripe medium tomatoes |
| 1/4 | c | Roasted red pepper, chopped |
| 2 | | Jalapenos, seeded, chopped |
| 1 | | Clove garlic |
| 2 | tb | Chopped fresh cilantro |
| 1 | ts | Grated lime zest |
| 1 | tb | Fresh lime juice |
| 1 | tb | Olive oil |
Roast the tomatoes: Place tomatoes on broiler rack in oven, 4" from heat,
for 5 minutes. Turn and roast for 5 minutes more. Cool for 10 minutes. Peel
away the charred skin. Halve and core the tomatoes. Chop tomatoes and place
in medium size bowl. Add chopped peppers, garlic, cilantro, zest, salt,
lime juice and oil. Mix well. Let stand for one hour to allow flavors to
blend together. Store in refrigerator. To serve - warm to room temperature.
Serves two as a dip.