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Soup, Mexican Roast Tomato

Source of Recipe


Seth Lorinczi



List of Ingredients



• 4 pounds tomatoes, stems removed
  
• 1 jalapeno chile
  
• 10 cloves garlic
  
• juice of 1-2 limes
  
• 2 tsp salt or to taste
  
• handful fresh cilantro leaves
  
• Cotija or other crumbly cheese (feta or ricotta salata)
  
• lime wedges
  
• tortilla chips or strips
  
• sliced avacado
  






Instructions



1. Preheat broiler for 10 minutes. Place tomatoes, jalapeno and garlic in a shallow roasting pan. Broil for 8 minutes or so, until the skins are charred and shrunken, then turn them over and repeat. Remove the dish from the heat and allow to cool for 10 minutes.
   
   
2. Peel the garlic and remove the stem and seeds from the jalapeno. Add them to a blender along with the tomatoes, lime juice, salt and cilantro. (do this in batches being careful not to overfill blender) Blend just enough to liquify, while still leaving a slightly rough texture.
   
   
3. Transfer to a medium saucepan and heat through. If needed, adjust seasonings with more salt or lime before serving.
   
   
4. Garnish with cheese, lime wedges, tortilla chips and avacado.