*  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
   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
                    - - - - - - - - - - - - - - - - - -