MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Tomato And Coriander Salsa
 Categories: Mexican, Salsas
      Yield: 1 Batch
 
  1 1/4 lb Tomatoes (500 g)
      2    Fresh serrano chilies
      1    Onion
      1    Lime; juice of
      1 bn Fresh cilantro (coriander)
           Salt
 
  Preheat oven to 200°C / 400°F. Cut the tomatoes into quarters and
  place them in a roasting tin. Add the chilies. Roast for 45 to 60
  minutes, until the tomatoes and chilies are charred and softened.
  
  Place the roasted chilies in a strong plastic bag. Tie the top to
  keep the steam in and set aside for 20 minutes. Leave the tomatoes to
  cool slightly, then remove the skins and dice the flesh.
  
  Chop the onion finely, then place in a bowl and add the lime juice
  and the chopped tomatoes.
  
  Remove the chilies from the bag and peel off the skins. Cut off the
  stalks, then slit the chilies and scrape out the seeds with a sharp
  knife. Chop the chilies roughly and add them to the onion mixture.
  Mix well.
  
  Chop the coriander and add most to the salsa. Add salt, cover and
  chill for at least 1 hour before serving, sprinkled with the
  remaining coriander. This salsa will keep in the fridge for 1 week.
 
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