Roasted Tomato Salsa

---------- Recipe via Meal-Master (tm) v8.02

Title: ROASTED TOMATO SALSA
Categories: Salsa, Dips, Mesamexican, Lnet
Yield: 2 cups

1 lb Roma tomatoes
8 ea Garlic cloves, peeled
2 ea Jalapeno peppers, stemmed
-and seeded, if desired
1/2 md Yellow onion, peeled
1 c Water
1 ts Salt
Pinch freshly ground black
-pepper

Preheat the broiler. Place the tomatoes, garlic,
chiles and onion on a baking tray.

Tuck garlic under other vegetables to avoid blackening.

Broil, turning frequently, untilwell charred, 15
minutes. Set aside to cool.

Transfer the roasted ingredients to a food processor
fitted with the metal blade.

Puree with the water untilsmooth.

Season with the salt and pepper and serve.

Makes 2 1/2 quarts

Store in the refrigerator 3-5 days or in the freezer
for weeks.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.

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