Texas Monthly: Great Bowls Of Fire!

Featured in the July/August 1989 issue of Domain Magazine

Robert Del Grande's Roasted-Tomato Salsa

A reinterpretation of traditional tastes.

12 ripe plum tomatoes
1 small yellow onion, coarsely chopped
6 cloves garlic
5 serrano chiles
Small bunch of cilantro
2 to 4 chipotle chiles, canned
Salt and pepper, to taste
Lime juice, to taste

Place tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and serrano chiles. Roast at 400 degrees about 45 minutes or until tomato skins are blistered and charred. Let cool, remove pepper stems, and transfer to food processor. Add cilantro and chipotles. Process 1 minute. Add salt, pepper, and juice.

Makes About 4 cups.

Great Bowls Of Fire!

Pungent, exciting, and healthy, these versatile recipes for new salsas prove that condiments are the best protection against ordinariness. (Click here for more salsas.)

Produce
12 ripe plum tomatoes
1 small yellow onion
garlic
5 serrano chiles
cilantro
1 lime or lime juice

Grocery
canned chipotle chiles
salt
pepper