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4 ea Ripe medium tomatoes 2 tb Chopped fresh cilantro
1/4 c Roasted red pepper, chopped 1 ts Grated lime zest
2 ea Jalapenos, seeded, chopped 1 tb Fresh lime juice
1 ea Clove garlic 1 tb Olive oil
2 servings
Roast the tomatoes: Place tomatoes on broiler rack in oven, 4" from heat,
for 5 minutes. Turn and roast for 5 minutes more. Cool for 10 minutes.
Peel away the charred skin. Halve and core the tomatoes. Chop tomatoes and
place in medium size bowl. Add chopped peppers, garlic, cilantro, zest,
salt, lime juice and oil. Mix well. Let stand for one hour to allow
flavors to blend together. Store in refrigerator. To serve - warm to room
temperature. Serves two as a dip.
1/4 c Roasted red pepper, chopped 1 ts Grated lime zest
2 ea Jalapenos, seeded, chopped 1 tb Fresh lime juice
1 ea Clove garlic 1 tb Olive oil
2 servings
Roast the tomatoes: Place tomatoes on broiler rack in oven, 4" from heat,
for 5 minutes. Turn and roast for 5 minutes more. Cool for 10 minutes.
Peel away the charred skin. Halve and core the tomatoes. Chop tomatoes and
place in medium size bowl. Add chopped peppers, garlic, cilantro, zest,
salt, lime juice and oil. Mix well. Let stand for one hour to allow
flavors to blend together. Store in refrigerator. To serve - warm to room
temperature. Serves two as a dip.
