Ingredients
-
3
-
3
-
1
-
1 1/2
-
3 - 4
-
1/4
-
1/2
-
-
-
-
-
-
-
-
Directions
Roasted Garlic Green Tomato Salsa, Wonderful for when you have a few green tomatoes on hand at the end of the season , I did not get to try this exactly as written as I did not have all that I needed I did not have cilantro and had to use cumin I had Vidalia onion, not red I forgot to roast/char the peppers I chopped 4 small ones and then I remembered, so I charred one over an open flame and added it I would give my variation 4 stars so I rate this at five as I am sure the cilantro would move it up a star
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Steps
|
1
Done
|
In an Ungreased Iron Skillet or Comal, Roast the Jalapenos Over Medium Heat, Turning Frequently, Until Blistered and Charred, About 5-7 Minutes. |
|
2
Done
|
Remove the Jalapenos from the Pan and Soak Them in a Bowl of Ice Water, and When They Have Cooled, Rub Off the Charred Outer Skin With Your Fingers and Throw the Skin Away. |
|
3
Done
|
Stem and Deseed the Chiles and Dice Them Very Fine, and Set Aside. |
|
4
Done
|
Core the Tomatoes and Remove as Many Seeds as Possible; Cut Into a Fine Dice and Place in a Bowl With All Other Ingredients; Stir Well to Blend. |
|
5
Done
|
Check Seasoning in Salsa and Allow to Sit For 1 Hour or So Before Serving to Develop Flavor. |
