Roasted Tomato Salsa

Ingredients:

6 medium tomatoes
4 garlic cloves, unpeeled
1 small white onion, peeled
1 jalapeno chili, stemmed
1 Tbs. vegetable oil
1/2 tsp. salt

Preparation:

Broil first four items on a cookie sheet for 15-20 minutes; remove from oven. Remove skins from the onions and garlic. Place everything, even juice, in a food processor and pulse until it forms a chunky puree. Place mixture in a saucepan with heated oil and let simmer for 5 minutes. Serve hot or cold.

Resources
The Totally Eggplant Cookbook
by Helene Siegel
Ten Speed Press, 1996
Order this title from Amazon.com.
There are 32 books in this series, covering everything from garlic to cookies.
Also in this Episode

Smart Solutions : Episode SSL-206
•	Daily Smart Solutions
•	Sparkle Bottle
•	Fruity Lip-Gloss
•	Super Sidewalk Paint
•	Homemade Ketchup Recipe
•	Roasted Tomato Salsa
•	Sun-Dried Tomatoes