OK - so this recipe might be one for just the adults. Neither of my kids would even taste it.
Roasted Tomato Salsa
4 tomatoes - I used tomatoes from the garden!
garlic coarsely chopped - to taste (half a clove or less)
1/4 cup onion coarsely chopped
Jalepeno pepper to taste - I used the canned stuff and only put in a little bit
vegetable oil - about a tablespoon
1/4 teaspoon ground cumin
a pinch of salt
1 tablespoon fresh lime juice
fresh cilantro to taste - about a tablespoon
- Preheat the broiler
- Core tomatoes and chop tomatoes into quarters
- place tomatoes, garlic, onion, jalepeno pepper in a medium baking dish. Drizzle with vegetable oil
- broil about 5 to 10 minutes, or until the outsides of the tomatoes are charred
- remove vegetables from heat. Remove jalepeno stems (if you haven't already).
- in a food processor, chop the vegetables
- transfer to a bowl and mix in cumin, salt, lime juice and cilantro.
(Because garden tomatoes are very, very juicy, you might need to strain some of the water out of this salsa. Choose the consistency you like by getting rid of some of that extra juice.)
Then enjoy it with some chips, or on homemade chimichangas like we did last night! (OOOOOPS! I thought I had showed you the recipe for my beef and bean chimichangas on a past Food Friday post, but when I went to link to it - it wasn't there! I'll definitely remember to put it up for next Friday!)