*  Exported from  MasterCook  *

                           Bocaditos Salsa Roja

Recipe By     : Bocaditos: Little dishes of Mexican by Reed Hearon
Serving Size  : 10   Preparation Time :0:15
Categories    : Bocaditos                        Mexican
                Salsas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Pan-roast large skillet:
   2      large         tomatoes
   3                    jalapeno peppers
   1      small         onion -- white, 1/4"-slices
   2      cloves        garlic
                        **Pan-roast small skillet:
     1/4  teaspoon      dried oregano -- Mexican
     1/4  teaspoon      cumin seed
                        **for puree
     1/2  cup           water
                        salt -- to taste

PAN ROAST:  begin by blistering the tomatoes and jalapeno chiles on a
cast-iron skillet (comal) then pan-roasting with the onion and garlic to
develop the sweeter flavors.  Roast until deeply browned and soft. 

Next "toast" the Mexican oregano and cumin seeds over medium heat.
(Notice: no cilantro!)

Using a knife or food processor chop together the tomatoes, chilies with
seeds, onion and garlic until you have a coarsely textured salsa.
Add the oregano and cumin, thin with water and add salt to taste.

Use immediately, or cover and refrigerate for up to 3 days. Bring to room
temperature before serviing. About 2 1/2 cups.

Use traditionally as salsa or use to baste while grilling seafood and meat.

Book Review by Orlando Ramirez, The Press-Enterprise. Riverside (10Ap97).
McRecipe phannema@wizard.ucr.edu


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