Sf Roasted Tomato Salsa

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   1. Roasting the tomatoes is key to this recipe. One method is to broil under high with the tomato halves skin up. Or try grilling skin down on a grill. Grill or broil until the skin is slightly burned.

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   2. Put the roasted tomatoes, both types of pepper, garlic, salt, and sugar into a medium pot along with 1 1/4 cups of water. Bring to boil, turn down and simmer for 20 minutes to thicken. Stir often.

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   3. While the tomato mixture is simmering, put the pumpkin seeds onto a cookie sheet and into an oven at 350 degrees. Toast the seeds for about 10 minutes, or until slightly brown. You can also toast in a pan on med-low heat until they are slightly brown and popping in the pan.

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   4. Put the vinegar into the tomato mixture and allow to cook for 2 more minutes on top of the previous 20 the mixture simmered at.

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   5. Put the mixture into a blender. Add the toasted pumpkin seeds. Blend until smooth.

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   6. Mix in the diced shallot and chopped cilantro.

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   7. Add salt to taste.

* Per serving · 4 servings · Values may vary.