© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Family Circle
3 large tomatoes, about 2 pounds, cut in half1, seeded
3 tablespoons olive oil
1 cup chopped onion
2 jalapeño chiles, seeded and chopped
2 cloves garlic, crushed
2 teaspoons chili powder
2 tablespoons red wine vinegar
1 ½ teaspoons hot red-pepper sauce
½ teaspoon salt
Heat broiler. Place tomatoes, cut side down, on broiler-pan rack. Broil 3-inches from heat until blackened, about 3 min. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion, jalapeño and garlic; sauté 4 min. Add chili powder; sauté 3 min. Transfer onion mixture and tomatoes to food processor or blender; purée. Pour into bowl. Add 2 tablespoons olive oil, vinegar, red-pepper sauce and salt. For best results, refrigerate, covered, a few hours or overnight.
1 Tomato Prep:
With sharp knife, cut tomato in half crosswise between stem and bottom. Lightly squeeze over bowl to remove seeds/pulp. Broil the tomato halves, cut side down, until skin blisters and blackens. Add tomato halves to mixture in the food processor; blend until smooth.