Subject: Roasted Tomato Salsa
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 12 2000 - 02:23:53 EDT
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F O O D F U N N Y
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Reader Carol Joyce wrote to say:
A friend of mine was relating a conversation her four year old niece
was having with her mommy and I thought it cute enough to run past
you, to see if you think it would be eligible for the food funny
section of your ezine.
Four year old Rebecca asked, "Mommy, do we have two stoves?"
"Yes," answered her mom, "the one downstairs we burn wood in."
To which Rebecca answered "Oh yeah, and the one up here we burn food
in."
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T O D A Y ' S R E C I P E
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I know that many of my readers have begun harvesting the year's first
tomatoes, so I put together a menu dedicated to your backyard bounty.
Roasting the vegetables in this recipe gives the salsa a sweet, smoky
flavor that is difficult to describe. Try making this the next time
you are tempted to open a jar of the store-bought product and you will
agree that this flavor just can't be bottled.
Roasted Tomato Salsa
6 ripe medium tomatoes
6 cloves garlic, unpeeled
1 medium onion, unpeeled
1 jalapeno chili, stemmed (optional)
1 Tbs (15 ml) olive oil
2 Tbs (30 ml) lime or lemon juice
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chopped cilantro
Place the tomatoes, garlic cloves, onion, and optional jalapeno chili
on a baking sheet and place under a preheated broiler. Broil until
evenly charred, turning frequently, about 15 to 20 minutes. Remove
from the oven and allow to cool. Remove and discard the skins from
the garlic and onion. Transfer the tomatoes, garlic, onion, chili,
and the accumulated juices in the baking sheet to an electric food
processor and process until a chunky sauce is formed. Heat the
vegetable oil in a large skillet over high heat. Add the tomato
mixture and simmer for 5 minutes. Remove from the heat and add the
lime juice, salt, and pepper. Add the cilantro immediately before
serving. Serve chilled or at room temperature. Makes about 3 cups
(750 ml).
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