Preparation:
PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet (comal) then pan-roasting with the onion and garlic to develop the sweeter flavors. Roast until deeply browned and soft.
Next "toast" the Mexican oregano and cumin seeds over medium heat. (Notice: no cilantro!)
Using a knife or food processor chop together the tomatoes, chiles with seeds, onion and garlic until you have a coarsely textured salsa. Add the oregano and cumin, thin with water and add salt to taste.
Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. About 2 1/2 cups.
Use traditionally as salsa or use to baste while grilling seafood and meat. |
