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Categories:Viewed: 16 - Published at: a year ago
Ingredients
- 1 (14 1/2 ounce) cancut tomatoes
- 2 jalapenos, roasted, peeled and chopped
- 14 small onion, roasted and chopped
- 12 teaspoon cumin seed, toasted and ground
- 12 teaspoon oregano, ground
- 14 cup cilantro, chopped
- 1 12 tablespoons seasoned rice wine vinegar
- 1 tablespoon water
Method
- Drizzle olive oil over the onion and season with salt and pepper.
- A drizzle of lime juice is a nice touch as well.
- Wrap the onion in foil and place in a 350 oven or indirect on grill for about 10 minutes.
- Roast chilies.
- You can do this on your grill.
- We have a small chilie roaster and use the rotisserie.
- When done place chilies in a plastic bag for about 10 minutes.
- Then peel, seed and chop.
- Chop onion.
- Put the cut toms, (seasoned) rice wine vinegar and water in a small sauce pan and break up.
- I use a potato masher, works well.
- Add chopped chilies, onion, cumin and oregano.
- Bring to a boil then simmer just for a couple of minutes.
- DO NOT REDUCE.
- After boiling let the salsa cool for about 20 minutes THEN add the cilantro.
- If you add it too early then the leaves cook and become wilted.
- Let cool and thats it.
