Roasting the tomatoes in this recipes gives them a deeper flavor. Use this hearty salsa on any grilled meat, or serve it with tortilla chips as a dip. Mexican Roasted Tomato and Chipotle Salsa 6 ripe tomatoes, cored and halved 1 onion, finely chopped 2-4 cloves garlic, finely chopped 1-2 canned chipotle peppers, or to taste, finely chopped 3 Tbs (45 ml) lime or lemon juice 3 Tbs (45 ml) olive oil 1 tsp (5 ml) ground cumin Salt and freshly ground pepper to taste Cook the tomatoes over hot coals or under a broiler until the skin is black in spots, about 5 minutes. Cool enough to handle and remove the skins. Coarsely chop the tomatoes and combine with the remaining ingredients in a non-reactive bowl. Will keep tightly covered and refrigerated for up to 3 days. Makes about 2 cups (500 ml). ==================================================== This classic condiment is great with Indian foods (try some on potato samosas), but I think you'll also find that it livens up everything from sandwiches to soups. Indian Mint and Cilantro Chutney 1 cup (250 ml) lightly packed mint leaves 1/2 cup (125 ml) lightly packed cilantro (coriander leaves) 4 scallions (spring onions), green and white parts, chopped 1-3 jalapeños, seeded if desired, chopped About 3 Tbs (45 ml) water 2 Tbs (30 ml) lime or lemon juice Salt and freshly ground pepper to taste Combine all the ingredients in an electric blender or food processor and puree, adding as little water as necessary to make a smooth paste. Will keep tightly covered and refrigerated for 1 day. Makes about 1 cup (250 ml). [Non-text portions of this message have been removed]
