Charred tomato salsa – This Heatlhy Vegetarian Recipe was given to us by Elizabeth Cawthon. Elizabeth has been in our Fitness Boot Camp Program since January of 2008. She started always coming to the 8am class but she teaches history at UT-Arlington and her schedule can be different from semester to semester.
2 medium-large tomatoes
1 onion (medium-large white)
up to 3 cloves garlic
2 fresh jalapenos or other hot peppers, or more to taste
1/4 teaspoon whole cumin seed
1.4 teaspoon whole Mexican oregano (these whole spices really add flavor, but substitute dried if you need to)
salt and pepper to taste
Use the tomatoes, garlic, and peppers whole. Cut the onion into 1/2 inch slices.
Throw the tomatoes, garlic, peppers, and onion slices in a broiler pan (no oil is needed) or in an iron skillet and roast them until they are blackened in spots.
The tomatoes will get done first-take them out if you need to, and be sure to save their juice too.
Separately roast the cumin and oregano in a frying pan (again, no oil) until they give off a little smoke–a minute or less. Try to roast them and not burn them.
After roasting the spices, crush them with a mortar and pestle or a heavy spoon.
Chop the veggies with the the spices in a food processor or blender, either until they are pureed or are a coarse chop–whichever consistency you like best.
Season to taste with salt and pepper.