Roasted Tomato Salsa

Ingredients

• 1 1/2 lbs. Roma tomatoes
• 5 chiles, jalapeno or serrano or mixture
• 1/2 whole white onion
• 4 cloves garlic, unpeeled
• 1/2 cup water, if needed
• 1 1/2 teaspoons olive oil
• salt to taste
• 1/2 bunch fresh cilantro
• 1/2 tablespoon oregano, Mexican if possible

Method

• Roast the tomatoes, chiles, onion and garlic. Peel the garlic and put in a blender or food processor with the tomatoes and onion. Process until smooth adding up to 1/2 cup water if needed.
• In a frying pan over medium-high heat, warm the oil until it is smoking. Pour the tomato mixture into the pan all at once--be careful, as it will splatter-- and fry stirring for 1-2 minutes. Reduce the heat to medium-low and continue cooking until the sauce is quite thick for 15-20 minutes. Season with salt, add cilantro and keep warm or serve at room temperature.

Notes

• Description:
• "This sauce is fabulous with our chile rellenos, enchiladas or any
• "South of the Border" item."
• Yield:
• "2 cups"SOURCE: Traditional