Recipe - Roasted Salsa

4 lg Italian plum tomatoes
1 Serrano pepper
1 tablespoon Chopped fresh cilantro
1 teaspoon Chopped white onion
1 teaspoon Tomato paste; optional
One fourth teaspoon Salt

1. Heat medium nonstick skillet over mediumhigh heat until hot. Place
whole tomatoes and chile in skillet; heat 3 to 5 minutes or until skins are
blistered and slightly charred, turning occasionally. Remove from heat;
cool. Coarsely chop tomatoes; if less "heat" is desired, remove seeds and
veins from chile.

2. In blender, combine tomatoes, chile and all remaining ingredients;
process with on/off turns and blend only until coarsely chopped.

Makes 1.25 cups.

Recipe by: Pillsbury's Make It Easy Mexican

Posted to recipeludigest Volume 01 Number 568 by Rodeo46898
Rodeo46898@aol.com on Jan 20, 1998