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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is originally from a May 1987 issue of Bon Appetit in the RSVP section. It was requested from The Camino Real Hotel in Mexico City. It's great with corn tortilla chips and a frosty Margarita. The addition of the chopped avocado and roasting the vegetables really makes this a special salsa! Ingredients:
5 tomatoes |
2 medium onions |
3 jalapeno peppers |
2 garlic cloves |
1 1/2 avocados, peeled and chopped |
1/4-1/2 cup chopped fresh cilantro |
salt |
tortilla chips |
Directions:
1. Preheat broiler.
2. Arrange tomatoes, onions, chilis and garlic on broiler pan.
3. Broil about 4 inches from heat source until skins are blackened, watching carefully and turning occasionally, 20 to 30 minutes.
4. Peel off skins.
5. Core tomatoes, stem jalapenos and puree vegetables (except avacodo and cilantro) in blender or processor.
6. Pour into a bowl, stir in avocado and salt to taste.
7. Serve with tortilla chips.
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