Ingredients

The following ingredients have 4 Servings
  • 2.5-3 pounds Heirloom Tomatoes (we used Cherokee Purple and Black Krim)
  • 2 jalapeno peppers
  • 1/2 head garlic
  • 1 small onion (chopped)
  • 1 stalk celery (chopped)
  • 1 teaspoon olive oil
  • 1-2/3 cup water (1-2 cups as needed to get right consistency)
  • 2/3 cup red wine vinegar (1/3 cup to 2/3 cup to get right consistency)
  • 2 tablespoons chopped cilantro
  • 1 teaspoon Mexican oregano
  • ½ teaspoon cumin
  • 1 teaspoon cayenne
  • 1 teaspoon Spanish paprika
  • Juice from 1 lime

Instruction

  • Preheat the oven to 375 degrees.
  • Slice the heirloom tomatoes in half and lay them onto a lightly oiled baking sheet, skin sides up.
  • Slice the jalapeno peppers in half lengthwise and lay on the baking sheet, skin sides up.
  • Wrap the head of garlic in aluminum foil with a splash of olive oil and dash of salt and set onto the baking sheet.
  • Roast 30-35 minutes until the pepper skins are nicely charred.
  • While tomatoes and peppers are roasting, heat a large pot to medium heat and add olive oil.
  • Add onion and celery and cook about 5 minutes to soften.
  • Remove tomatoes, peppers and garlic and cool slightly.
  • Peel the tomatoes and peppers and squeeze the garlic form their skins. Add it all to the large pot.
  • With the heat on low, add remaining ingredients except lime and stir.
  • Bring to a light boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  • Add lime juice and stir.
  • Remove from heat.
  • Cool slightly and strain. A food mill works great here to remove the bulky solids.