Post by chief_cook2 on Mar 13, 2003 20:41:53 GMT -6
6 medium tomatoes
Olive oil
10 fresh red or green jalapeno peppers
1/2 C. diced Spanish onion
2 cloves garlic
2 T. chopped fresh cilantro
2 T. fresh lime juice
2 tsp. salt
1 1/2 tsp. mesquite-flavored liquid smoke
Preheat a large cast iron skillet over medium-high heat.
Remove stems from the tomatoes, then rub oil over each tomato.
Put the tomatoes on the skillet, turning them every now and then. After
about 5 minutes, add all the jalapenos to the skillet. Continue to turn the
tomatoes and peppers periodically. When almost the entire surface of the
peppers has charred black, remove them from the grill. The tomatoes will
turn partially black. When the skin begins to come off they are done. Put
the peppers and tomatoes on a platter and let them cool.
When the tomatoes and peppers are cool enough to handle, remove most of the
skin from the tomatoes and place them into a food processor. Place jalapenos
into the food processor, including the stem ends. Discard the liquid
remaining on the platter.
Add remaining ingredients to the food processor and puree on high speed for
5 to 10 seconds or until the mixture has a smooth consistency.
Place the salsa into a covered container and chill for several hours or
overnight so that the flavors develop. Makes approximately 2 cups.