Bocaditos Salsa Roja

* Exported from MasterCook *

Bocaditos Salsa Roja

Recipe By : Bocaditos: Little dishes of Mexican by Reed Hearon
Serving Size : 10 Preparation Time :0:15
Categories : Bocaditos Mexican
Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**Pan-roast large skillet:
2 large tomatoes
3 jalapeno peppers
1 small onion -- white, 1/4"-slices
2 cloves garlic
**Pan-roast small skillet:
1/4 teaspoon dried oregano -- Mexican
1/4 teaspoon cumin seed
**for puree
1/2 cup water
salt -- to taste

PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a
cast-iron skillet (comal) then pan-roasting with the onion and garlic to
develop the sweeter flavors. Roast until deeply browned and soft.

Next "toast" the Mexican oregano and cumin seeds over medium heat.
(Notice: no cilantro!)

Using a knife or food processor chop together the tomatoes, chilies with
seeds, onion and garlic until you have a coarsely textured salsa.
Add the oregano and cumin, thin with water and add salt to taste.

Use immediately, or cover and refrigerate for up to 3 days. Bring to room
temperature before serviing. About 2 1/2 cups.

Use traditionally as salsa or use to baste while grilling seafood and meat.

Book Review by Orlando Ramirez, The Press-Enterprise. Riverside (10Ap97).
McRecipe phannema@wizard.ucr.edu


- - - - - - - - - - - - - - - - - -