Salsa Negra
By: Anonymous
Published: Saturday, February 13, 2010 - 12:19pm

Ingredients




5 tomatoes
cup chopped onion
4 cilantro sprigs
teaspoon ground cumin
teaspoon garlic powder
teaspoon freshly-ground white pepper
teaspoon salt

Preparation

1 Heat the broiler. 2 Remove the hard core from each tomato, then place the tomatoes in a 13- by 9-inch metal baking pan. Add water so that the tomatoes are covered halfway. 3 Place the pan on the top rack of the oven directly beneath the broiler - about 3 inches away. Broil until the skin of the tomatoes is blackened, 15 to 20 minutes. 4 Remove the pan from the oven, turn the tomatoes over and repeat, broiling until the tomatoes are blackened on the other side, another 15 to 20 minutes. 5 Remove the pan from the oven; reserve the water. 6 Place the tomatoes in a blender with the onion, cilantro, cumin, garlic, pepper and salt and puree until almost smooth, but with bits of charred tomatoes showing. 7 If the salsa seems too thick, add a little of the cooking water from the tomatoes and blend again. 8 This recipe yields 3 cups. 9 Yield: 3 cups