Sf Roasted Tomato Salsa
- 5 Roma tomatoes, halved and cored
- 15 dried chiles de arbol, halved and seeded
- 2 tsp ground dried pasilla peppers
- 3/4 tbl salt (more to taste)
- 1 tsp sugar
- 1 clove garlic, chopped
- 3 tbl pepitas
- 3 tbl white vinegar (rice is best)
- 1/2 cup diced shallots
- 1/2 cup chopped cilantro
- 1. Roasting the tomatoes is key to this recipe. One method is to broil under high with the tomato halves skin up. Or try grilling skin down on a grill. Grill or broil until the skin is slightly burned.
- 2. Put the roasted tomatoes, both types of pepper, garlic, salt, and sugar into a medium pot along with 1 1/4 cups of water. Bring to boil, turn down and simmer for 20 minutes to thicken. Stir often.
- 3. While the tomato mixture is simmering, put the pumpkin seeds onto a cookie sheet and into an oven at 350 degrees. Toast the seeds for about 10 minutes, or until slightly brown. You can also toast in a pan on med-low heat until they are slightly brown and popping in the pan.
- 4. Put the vinegar into the tomato mixture and allow to cook for 2 more minutes on top of the previous 20 the mixture simmered at.
- 5. Put the mixture into a blender. Add the toasted pumpkin seeds. Blend until smooth.
- 6. Mix in the diced shallot and chopped cilantro.
- 7. Add salt to taste.
tomatoes, arbol, peppers, salt, sugar, clove garlic, pepitas, white vinegar, shallots, cilantro
Taken from www.epicurious.com/recipes/member/views/sf-roasted-tomato-salsa-50115803 (may not work)