Recipe Connection: Great Roasted Salsa #2

Carl Barnes sent this recipe in, and he also presents other recipe ideas here. If you need 16-bit computer programming, Carl is your guy. Carl Barnes is at  http://www.carlbarnes.com. Here's his stuff:

I really like this Salsa, its from a new book called "Salsas that Cook" by Rick Bayless (ISBN 0-684-85694-8). It has 6 Salsa recipes and about 30-40 more that use the salsas. It's easy to make, cook the stuff in the oven and throw it in the food processor. Click here to order the book: Salsas that Cook

1. Line a baking sheet with foil and put the tomatoes and peppers on it.
2. Heat the broiler, set the pan 4 inches under it.
3. Heat the Tomatoes and peppers for 6-7 minutes until darly roasted and blacked in spots,
4. the skins will split and curl.
5. Turn them all over with tongs and cook 6-7 minutes more.
6. Set aside to cool.
7. Set the oven to 425 DegrF
8. On a similar baking sheet put the onions (split into rings) and garlic.
9. Cook about 15 minutes turning once or twice. The onions should be browned and wilted, char'd in spots. The garlic will be soft and browned.
10. Cool onions to room temp which happens pretty fast.
11. Clean the Poblano seeds and remove stem
12. Clean the Jalapeno seeds and remove stem and veins. (Leave veins and seeds for heat)
13. Put onions, garlic and peppers in food processor and finely shop. You will probably have to scrap down a few times. Pour off into a bowl.
14. Put tomatoes and juice from baking sheet into food processor and 1/3 of cilantro. Coarsely puree. Pour into bowl with peppers and onions.
15. Add enough water to give salsa an easily spoonable consistency.
16. Stir in cilantro.
17. Season with salt and lime
    
    

Buen apetito! -- Carl Barnes, http://www.carlbarnes.com