Mexican Roasted Tomato and Chipotle Salsa &
Indian Mint and Cilantro Chutney

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            FOOD FUNNY
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Thanks to Stacie Wheeler for sending this in:

At the data-entry company where I work, the other operators and I share
a coffeepot. One morning I took it into the ladies room to fill it with
water. Then I began preening in the mirror, brushing my hair and
reapplying some makeup. I didn't realize how long I'd been until someone
slid a note under the door which said: "You win," it read. "Any ransom
demand will be met. Just release the coffeepot."

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            TODAY'S RECIPES
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Roasting the tomatoes in this recipes gives them a deeper flavor.
Use this hearty salsa on any grilled meat, or serve it with tortilla
chips as a dip.

Mexican Roasted Tomato and Chipotle Salsa

6 ripe tomatoes, cored and halved
1 onion, finely chopped
2-4 cloves garlic, finely chopped
1-2 canned chipotle peppers, or to taste, finely chopped
3 Tbs (45 ml) lime or lemon juice
3 Tbs (45 ml) olive oil
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper to taste

Cook the tomatoes over hot coals or under a broiler until the
skin is black in spots, about 5 minutes. Cool enough to handle
and remove the skins. Coarsely chop the tomatoes and combine
with the remaining ingredients in a non-reactive bowl. Will keep
tightly covered and refrigerated for up to 3 days. Makes about
2 cups (500 ml).

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This classic condiment is great with Indian foods (try some on
potato samosas), but I think you'll also find that it livens up
everything from sandwiches to soups.

Indian Mint and Cilantro Chutney

1 cup (250 ml) lightly packed mint leaves
1/2 cup (125 ml) lightly packed cilantro (coriander leaves)
4 scallions (spring onions), green and white parts, chopped
1-3 jalapeños, seeded if desired, chopped
About 3 Tbs (45 ml) water
2 Tbs (30 ml) lime or lemon juice
Salt and freshly ground pepper to taste

Combine all the ingredients in an electric blender or food processor and
puree, adding as little water as necessary to make a smooth paste. Will
keep tightly covered and refrigerated for 1 day. Makes about 1 cup (250 ml).
Received on Wed Mar 28 12:34:24 2007