Tuesday, August 7, 2007

Fire Roasted Salsa


2 large hierloom tomatoes
1 small onion
2 new mexico peppers
1 cup cilantro leaves and stems
1 tbsp. cumin
1 tsp. spanish paprika
salt and pepper to taste

Roast peppers over fire ( I used my gas stovetop by placing peppers on grate) or under broiler until skins are blackened. Place in bag to steam for 10 minutes. Close tightly so steam can not escape.Meanwhile, cut tomatoes in half and squeeze out the seeds with pulp. Roughly chop onion. Remove skin from peppers (seed removal is optional depending on the heat level you want to achieve). If the skin is difficult to separate from the flesh, do this under cool water.
Place onions, tomatoes, peppers, cumin and paprika into food processor. Pulse until blended but not liquified. You want to retain texture. Add salt and pepper to taste. Add cilantro and pulse 4-5 times.

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