[CH] Roasted Tomato and Pepper Salsa

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Mary-Anne Durkee: "Re: [CH] Blossom Drop on C. pubescens"
• Previous message: Nels Peterson Family: "[CH] horseradish and pickles"

Hello All...with the tomato thread, it reminded me of the roasted salsa I 
made a few summer ago.  Delicious and sooo easy.

Halve those large tomatoes and your choice of pepper (hot or mild or a 
mixture)   Chop large yellow onions into fourths or eights.  Place all the 
veggies, cut side up for the toms and peppers, on a large cookie sheet. 
Sprinkle with salt and olive oil.  Roast at around 350 degrees until the 
tomatoes and pepper collapse and start to brown.  Onions will just brown; 
you can break up the chunks a bit.  When done to your satisfaction, put 
everything plus any juice that's in the cooking sheet, into a food 
processor.  Pulse a few times. Strain to remove bits of skin or seeds.  Back 
into the processor. Add lots of fresh garlic and cilantro.  A touch of lemon 
juice if you like salsa tart. Another pulse or two to cut up the cilantro 
and garlic. This has such a delicious complex flavor from the sugars that 
roast out of the veggies and the browned bits that are in the mix.

Again, this is one of those non-recipes that one adapts and adjusts to 
his/her liking.  YUM!!

SandyO
CH #1146 

• Next message: Mary-Anne Durkee: "Re: [CH] Blossom Drop on C. pubescens"
• Previous message: Nels Peterson Family: "[CH] horseradish and pickles"