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Roasted-Tomato Salsa




Source of Recipe


Midwest Living Magazine's Ultimate Tailgating Recipe Guide






List of Ingredients



• 2 1/2 pounds roma tomatoes (about 15)
  
• 3 fresh jalapeno chili peppers
  
• 1 medium head garlic
  
• 1 teaspoon salt
  
• 2 medium white onions, finely chopped
  
• 2/3 cup lightly packed cilantro leaves, snipped (1/4 cup)
  
• 4 teaspoons cider vinegar
  
• Tortilla chips
  






Instructions



1. Core the tomatoes. Place in one side of a 15x10x1-inch baking pan. Halve the jalapeno peppers. Remove stems and seeds. Place cut side down, in the other side of baking pan with tomatoes. Peel away dry outer skin from head of garlic. Cut off the pointed top portion (about 1/4 inch) with a knife, leaving bulb intact, but exposing the individual cloves. Add to pan. Roast, uncovered, in a 450 oven for about 25 minutes or until the tomatoes are soft and the pepper skins are charred. Cool.
   
2. Remove tomato skins. Press garlic pulp from each clove with your fingers and place in food processor or blender; discard skins. Add jalapeno peppers and salt to garlic. Cover and process or blend with a few pulses till coarsely chopped. Add half of the tomatoes; cover and process or blend with a few pulses till coarsely chopped. Add half of the tomatoes; cover and process or blend with a few pulses until coarsely chopped. Transfer to a large mixing bowl. Add remaining tomatoes to food processor or blender; cover and process or blend with a few pulses until coarsely chopped. Stir into tomato mixture into bowl.
   
3. Mix onions, cilantro, and vinegar into tomato mixture until combined. Cover and chill salsa several hours to blend flavors. Serve the salsa with tortilla chips.
   






Final Comments


Makes about 16 appetizer servings.