OVEN-ROASTED SALSA
From: Boy Eats World!
By David Lawrence
Makes about 3 cups
There is a famous Mexican-restaurant chain that turns out semi-decent food, but their salsa is to die for! And I don't even like salsa that much. What makes theirs stand out is the deep smoky flavor, which comes from roasting the tomatoes and onions, and from the addition of Liquid Smoke. I made a few attempts before I finally got it right. I think this is pretty close.
Ingredients
• 6 large tomatoes
• 1 medium red onion
• 6 cloves garlic
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon coarsely chopped fresh cilantro
• 2 teaspoons sugar
• 1 teaspoon Liquid Smoke
• 1 teaspoon freshly cracked black pepper
• 2 green chile peppers, Anaheim or California
Directions
Preheat the broiler.
In a food processor, coarsely chop 3 of the tomatoes. Add V2 of the red onion, the garlic, jalapeno, cilantro, sugar. Liquid Smoke, and black pepper. Process until everything is coarsely chopped. Pour the mixture, into a medium bowl.
Cut the remaining 3 tomatoes in half and place on a sheet pan with the remaining V2 red onion and the green chiles. Broil until everything gets very dark with brownish black spots on them, about 5 to 10 minutes. Keep a close eye on the oven and rotate the pan, if necessary, to ensure even browning. Remove from the oven and coarsely process in the food processor, skin and all. Combine both mixtures and chill for 4 to 6 hours to allow the flavors to develop.
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