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Dip- Griddled Salsa Roja

Source of Recipe

Dallas Morning News 1/30/02


Recipe Introduction

Chef: Stephan Pyles from "The New Texas Cuisine"

List of Ingredients


6 ripe tomatoes, halved
2 T olive oil
1 c sliced onions
6 jalapeno chiles, seeded and sliced
4 cloves garlic, chopped
1/2 c cilantro, chopped
1/2 c fresh lime juice
2 t salt






Recipe

Place a large cast-iron skillet over hight heat for 3 minutes, until smoking. Place the tomatoes in the skillet and char on both sides until black and somewhat soft. Remove from the skillet and lower the heat to medium. After 2 minutes, pour the olive oil into the skillet and immediately add the onions, jalapenos, and garlic. Cook for 3 minutes, stirring occasionally, until the vegetables are soft.

Remove the onions, jalapenos, and garlic from the skillet, and place in a food processor with the griddled tomatoes. Process untill all the ingredients are blended. Transfer to a bowl and add the cilantro, lime juice and salt. Makes about 1 quart.