Monday, June 6, 2011

Roasted Tomato Salsa

Last night we made fish tacos.

Being that is was a Sunday afternoon if wasn't the fast version I would normally make on a busy week night.

The hubs grilled cod on the barbecue, Kristina made flour tortillas, and I made roasted tomato salsa.

Roasted Tomato Salsa (inspired by Martha Stewart)
2 large tomatoes
2-3 jalapeno peppers
4-5 cloves of garlic
1 small onion, or 1/2 of a large onion
1/4 cup lime juice
salt and pepper to taste
1.Set the oven to broil and place the top rack in the highest position. Spread the veggies out on a baking sheet.
2.Leave the tomatoes whole, cut off the tips of the peppers, leave the garlic cloves unpeeled, and peel and quarter the onion.
3.Roast the veggies under the broiler until charred. You will want to keep an eyeball on them and turn then as necessary. This should take no more than 1o minutes.
4. When done put the veggies into a food processor and whirl until desired consistancy. Add the lime juice and salt and pepper to taste.

The salsa will keep in the refridgerator for up to three days or it may be frozen for up to three months.

I also tossed some prepackage coleslaw mix with some sour cream and lime juice. And I chopped some cilantro and sliced some more limes to go with the tacos, which were, I must say, delicious!

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