5 big Roma tomatoes
3 big jalapenos, stemmed
2 cloves garlic, minced
2/3 cup coarsely chopped green onions – use the white and green part (how refreshing)
2/3 cup fresh cilantro, loosely packed and chopped
Salt and pepper to taste

“Roast” the tomatoes and jalapenos in a big nonstick pan over medium high heat for about 10 minutes, turning frequently so many parts of the skin blackens. Add the garlic, scallions, roasted tomatoes, and jalapenos to a food processor and pulse just until chunky. Don’t make gazpacho. This has got be able to stay on top of things without falling off. Stir in the cilantro and season to taste with salt and pepper. Chill. I used it over pan roasted chicken breast. Of course, the occasional blue corn tortilla works as well.

Makes 8 servings.

Nutritional values per serving :
Calories: 21
Fat: 0 gm
Saturated Fat: 0 gm
Trans Fat: 0 gm
Cholesterol: 0 mg
Carbohydrate: 5 gm
Fiber: 1 gm
Protein: 1 gm
Sodium: 76 mg

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