Grilled Salsa from William Rindahl, chef at Midi’s Restaurant
Ingredients
1
dozen
Roma tomatoes
cut in half
1
red onion
peeled and quartered
5
jalapeno peppers
stems removed
1/8
cup
cumin
1/8
cup
chili powder
1/4
cup
rice vinegar
salt and pepper
Instructions
Toss the tomatoes, onion and jalapeno peppers in olive oil, salt and pepper. Place on a hot grill and allow to blacken slightly. emove from grill and cool. Puree in food processor.
Stir in remaining ingredients.
Add heavy cream and heat to make a tasty sauce