Title: Roasted Tomato Salsa - Sl 3/95
Categories: Salsa Sauce Tomato
Yield: 3 Cups

12		Roma tomatoes
2	cl	Garlic; unpeeled
1	sm	Onion; quartered
1	md	Jalapeno pepper
1 1/2	tb	Olive oil
1	ts	Ground cumin
1/4	ts	Salt
3	tb	Fresh lime juice
1/4	c	Chopped fresh cilantro

: Toss first 4 ingredients with olive oil; spread vegetables in a 13" x 9" x 2" [heavy] baking pan. Broil 5-1/2 inches from heat (with electric oven door partially opened) 10 minutes or until vegetables are charred; cool. : Remove and discard tomato cores. Remove and discard stem (but not seeds) from pepper. Peel garlic, discard skins. : Position knife blade in food processor bowl; add roasted vegetables. Pulse 4 times or until vegetables are coarsely chopped. Stir in cumin and remaining ingredients. Serve with tortilla chips or as a sauce. Yield: 3 cups.

From Stanlay Webber of North Carolina, in March, 1995 "Southern Living". Typos by Jeff Pruett. From: Jeff Pruett Date: 03-14-96 Cooking

From: Dale Shipp Date: 12-21-97 (18:08) The Once And Future Legend (1) Cooking

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