---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salsa, Dips, Mesamexican, Lnet
       Yield: 2 cups
       1 lb Roma tomatoes
       8 ea Garlic cloves, peeled
       2 ea Jalapeno peppers, stemmed
            -and seeded, if desired
     1/2 md Yellow onion, peeled
       1 c  Water
       1 ts Salt
            Pinch freshly ground black
   Preheat the broiler. Place the tomatoes, garlic,
   chiles and onion on a baking tray.
   Tuck garlic under other vegetables to avoid blackening.
   Broil, turning frequently, untilwell charred, 15
   minutes. Set aside to cool.
   Transfer the roasted ingredients to a food processor
   fitted with the metal blade.
   Puree with the water untilsmooth.
   Season with the salt and pepper and serve.
   Makes 2 1/2 quarts
   Store in the refrigerator 3-5 days or in the freezer
   for weeks.
   SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
   Feniger with Helena Siegel.