<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/4638ffb2-dc98-49df-8a61-8352a9ffb963/7E2B6ACE-9077-407F-BC5B-146EBEF435B8/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://oneparticularkitchen.com/2009/05/19/salsa/" href="http://oneparticularkitchen.com/2009/05/19/salsa/" style="font-size: 11px;">oneparticularkitchen.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://oneparticularkitchen.com/2009/05/19/salsa/"><UL><li style="margin-left:16px;padding-left: 0px;">16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)</LI> <li style="margin-left:16px;padding-left: 0px;">2-3 yellow onions</LI> <li style="margin-left:16px;padding-left: 0px;">20-25 Serrano peppers (remove caps) <EM>Note: this many peppers makes it hot. Feel free to reduce # of peppers, or scrape the seeds out of them</EM></LI> <li style="margin-left:16px;padding-left: 0px;">8-10 cloves of garlic</LI> <li style="margin-left:16px;padding-left: 0px;">1-2 Tbsp salt</LI> <li style="margin-left:16px;padding-left: 0px;">1-2 bunches cilantro</LI> </UL> <OL> <li style="margin-left:16px;padding-left: 0px;">Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic</LI></OL></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://oneparticularkitchen.com/2009/05/19/salsa/">Roast at 375 till the onions look nice and translucent (see bottom left of the next picture), tomatoes look soft, and peppers are getting a nice char on them</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://oneparticularkitchen.com/2009/05/19/salsa/"><li style="margin-left:16px;padding-left: 0px;">Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)</LI> <li style="margin-left:16px;padding-left: 0px;">Stir it all together and eat with abandon. Trust me.<IMG height="267" width="400" alt="" src="http://mikeanderin.smugmug.com/photos/543926481_wPXrv-S-1.jpg" title="4" class="aligncenter" /></LI></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/7E2B6ACE-9077-407F-BC5B-146EBEF435B8/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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