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Salsa Del Norte
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| 1.5 | whole small tomatoes, preferably roma or italian plum |
| 1/2 medium | onion, chunked |
| 1/4 cup | chopped fresh cilantro |
| 2 to 3 | fresh jalapenos |
| 2 | garlic cloves |
| 1.5 teaspoons | salt |
| 2 to 3 tbsps | vinegar, preferably cider or cane |
| pinch | sugar, (optional) |
Heat the broiler
Place the tomatoes on a small baking sheet, covered with foil for easier cleaning. Broil the tomatoes for 15 to 18 minutes, turning occastionally, until until the tomatoes are soft and the skins are split and turn dark in spots, Cool the tomatoes briefly.
In a blender, puree the tomatoes and their skins and cores with the rest of the ingredients.
You can serve the salsa warm, or refridgerate it for use later. Like most salsas, it can be served as an accompaniment for chips, but it really shines in tortillas and masa dishes such as Machata Breakfast Burros and Bean Gorditas.
From the Border Cookbook, Cheryl Alters Jamison, Bill Jamison
Recipe uploaded with Shop'NCook for iPhone.
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