Roasted Tomato Salsa (goes with mushroom tamales)

Share your favorite recipes with us.

Moderators: Mini Forklift Ⓥ, C.O., Richard, robert, SyrLinus

User avatar
chesty leroux
Posts: 1076
Joined: Wed Dec 31, 1969 7:00 pm
Location: Norfolk, VA

Roasted Tomato Salsa (goes with mushroom tamales)

#1 Postby chesty leroux » Sat Aug 27, 2005 12:57 pm

Roasted Tomato Salsa

Blackening the ingredients in a cast iron skillet imbues the salsa with a smoky flavor. Leave in the jalapeno seeds for even more bite. SEve with baked torilla chips as a topping or as a topping for mushroom tamales. You can make the salsa up to 2 days ahead.

2 large ripe tomatoes (about 1 1/4 pounds)
2 to 3 Jalapeno peppers
1 Garlic clove, unpeeled
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh Cilantro
2 TBS fresh lime juice
1/2 tsp salt

1. heat a large cast iron skillet over medium heat. Add tomatoes, jalapenos, and garlic; cook 15 minutes or until tomatoes are blackened. Turn frequently. Remove from pan. Cool slightly.

2. Peel, seed, and chop tomatoes; place in a medium bowl. Remove and discard the stems and seeds from jalapenos, and finely chop. Add to tomatoes. Peel garlic and finely chop. Add to the tomato mixture. Add onion cilantro, lime juice and salt to the tomato mixture, and toss well to combine. yield 2 cups, serving size 1/4 cup.
If I can't dance, I don't want any part of your revolution - Emma Goldman
donate to bike and build in my name ashley berkman!!!!!

Listen to my music...

User avatar
Posts: 1056
Joined: Tue Aug 23, 2005 6:41 pm
Location: Pittsburgh

#2 Postby veganmadre » Sun Aug 28, 2005 3:29 am

mmmmmm. delish sounding! thank you!

Return to “Vegan Recipes”

Who is online

Users browsing this forum: No registered users and 2 guests