Marlboro Finalist Salsa

• 20 whole Roma tomatoes
• 8 jalapeno peppers
• 2 red bell peppers
• 2 red onions, peeled and finely chopped
• 1 clove garlic, minced
• 1 cup chopped cilantro
• 1 tsp. paprika
• 1 Tbsp. minced anchovy fillets
• 1 Tbsp. crab roe
• 1 Tbsp. red wine vinegar
• 1 Tbsp. clam juice
• 1 Tbsp. fresh lime juice
• 1/2 tsp. cornstarch
• Sea salt to taste

1. Place tomatoes into a large pot of boiling water for 8 minutes. After boiling, remove them from the pot and place them in a large bowl of ice water. Gently peel the skin off the tomatoes. Set aside peeled tomatoes.
2. Using rubber gloves, chop the jalapeno and bell peppers. Remove and discard the inner membranes and seeds. After chopping, remove the gloves and wash hands to remove any remaining pepper oil. Set aside peppers.
3. Put the onion and garlic into a blender with the cilantro, paprika, anchovy fillets, crab roe, red wine vinegar, clam juice, lime juice and cornstarch. Blend the ingredients until smooth. Pour the blended ingredients into a large skillet. Add the skinned tomatoes and chopped peppers. Bring to a boil over moderate heat, stirring often. Remove from heat after boiling and store in the refrigerator for later use.

tomatoes, peppers, red bell peppers, red onions, clove garlic, cilantro, paprika, anchovy fillets, crab roe, red wine vinegar, clam juice, lime juice, cornstarch, salt

Taken from www.epicurious.com/recipes/member/views/marlboro-finalist-salsa-52938701 (may not work)