Roasted red SALSA
los ingredientes:
1 1/2 pound red ripe tomatoes -- 3-4 medium-large round
2 fresh jalapeno chiles
4 cloves garlic -- unpeeled
1/2 small white onion (about 2 ounces) -- finely chopped
1/3 cup loosely packed chopped cilantro
1/2 teaspoon salt
Roasting the tomatoes:
Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast about 7 minutes or until blistered and blackened on one side. With a pair of tongs, flip the tomatoes and roast on the other side. Cool, then peel the skins, collecting all the juices with the tomatoes.
While tomatoes are roasting, roast the chiles and unpeeled garlic directly on an ungreased skillet over medium heat. Turn occasionally until both chiles and garlic are blackened in spots and soft , 10 minutes for the chilies, about 15 minutes for the garlic. Cool, pull the stems off the chiles and peel the papery skins from the garlic.
Grinding the salsa:
In a food processor or blender, grind 2/3 of 1 of the jalapeños, the garlic cloves and 1/4 teaspoon of the salt to a coarse paste, stopping to scrape down the sides of the bowl a few times. Add the tomatoes and pulse a few times until you have a coarse-textured puree. Remove any bulky tomato cores from mixture. Transfer the salsa to a serving bowl and stir in any reserved tomato juices.
Final seasoning:
In a strainer, rinse the onion under running water, shake off the excess and stir into the salsa, along with the cilantro. Add water, if necessary, to give the salsa a thickish, but easily spoon able, consistency (2 to 4 tablespoons is the norm). Taste and season with salt, usually a scant
1/4 teaspoon. If it doesn't pack enough punch for you, add the rest of the jalapeño and even the other one if you're a real chile-head! Chill to allow flavors to mingle.
Yield: 2 cups
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