Roasted Tomato Salsa

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Blackening the tomatoes, jalapeños, and garlic in a cast iron skillet imbues the salsa with a smoky flavor. Leave in the jalapeño seeds for even more bite. Serve with baked tortilla chips or as a topping for Mushroom Tamales. You can make the salsa up to 2 days ahead.

Ingredients

• 2 large ripe tomatoes (about 1 1/4 pounds)
• 2 to 3 jalapeño peppers
• 1 garlic clove, unpeeled
• 1/3 cup finely chopped Vidalia or other sweet onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt

Directions

1. Heat a large cast iron skillet over medium heat.
2. Add tomatoes, jalapeños, and garlic; cook 15 minutes or until tomatoes are blackened, turning frequently.
3. Remove from pan; cool slightly.
4. Peel, seed, and chop tomatoes; place in a medium bowl.
5. Remove and discard stems and seeds from jalapeños, and finely chop.
6. Add to tomatoes.
7. Peel garlic, and finely chop.
8. Add to tomato mixture.
9. Add onion, cilantro, lime juice, and salt to tomato mixture, and toss well to combine.

Yield: 2 cups (serving size: 1/4 cup)