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Recipe(tried): Roasted Salsa

Toppings - Salsas
Hi Elizabeth!

I love making salsa. What I usually do is buy fresh tomatoes, thick sliced onion, garlic cloves, and jalepeno or serrano peppers. Then I roast them in a dry skillet over medium heat until all ingredients are slightly blackened and blistered.

Once cool enough to handle, I put all the ingredients into a blender and pulse until well combined, but not runny...you want it to be slightly chunky.

The pan roasting gives the ingredients a nice flavor. You can play with the ingredients, adding more or less of any one thing depending upon what you like. I also enjoy throwing in some toasted Mexican oregano for additional flavor.

I've had a hard time dupilcating restaurant salsa, but I prefer this method because it is extrememly fresh and I know there is no salt or fat added,

Good luck in your quest!
Jean/MN

MsgID: 0017201
Shared by: Jean/MN
In reply to: ISO: Mexican Salsa Dip
Board: Cooking Club at Recipelink.com
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