Recipe - Charred Tomato Salsa

2 Medlarge tomatoes
1 Onion (I use medlg white)
2 (up to)
3 Cloves garlic
2 Jalapenos or other hot
pepper; or more; to taste
One fourth teaspoon Whole cumin seed
One fourth teaspoon Whole Mexican oregano
Salt and pepper to taste

James White , Los Osos, CA USA JMWD%CHEM%MBPP@bangate.pge.com

The beauty behind this recipe is its ease you burn (roast, char,
whatever) everything and mix it together.

Everything is roasted either in a pan or in the broiler (the broiler is
easiest for me but you may get better flavor in a frying pan). The
tomatoes, garlic and peppers are roasted whole (garlic with skin on). The
onion is cut into 1/2" slices and then roasted. Roast them all until they
are blackened (Tomatoes don't really cooperate so do the best you can. Also
try to reserve the juices that come off the 'maters.). Meanwhile, take the
cumin seed and oregano and separately roast them in a frying pan until they
begin to give off a little smoke. Try to roast and not burn the spices as
best you can. After roasting, crush the spices as with a mortar and pestle.

Chop, crush, grind (whatever works) the tomatoes peppers, onion and peeled
garlic, add the ground spices and season to taste with S&P and anything
else you think would help.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.