> > >How about "Roasted Two Tomato Salsa with Thai Flavorings" or something like that? Like chopped up freshly roasted Roma tomatoes along with some sun-dried tomatoes, thai basil, yellow rock, balsamic vinegar, red Asian chilis, green scallions. Great! now I have a flavour *concept*. All I need to figure out is a proportional recipe to go along with it ;)
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> > When you get it figured out let me know. I'd like to try some of it.
> >
> > Drac "I'm dead serious about this." imas
>
> If you have a gas stove (as opposed to electric), you should be able to roast tomatoes over the flame. I've also seen them done under the broiler, just on a cookie sheet dry, kind of like they do red and green peppers. Just watch them and turn them as the skin turns black. Then peel the skin off and chop away.

That does sound good. As salsa goes, I like it to be as hot as possible, but also with a lot of flavor. Usually, it's a trade-off. Either the salsa is flavorful, but not hot, or it's very hot, but without the flavor. There's a small Mexican restaurant in North Dallas called Anamia's that got it right. Their salsa is hot enough, yet still has a great flavor.

Kel"just thinking about it is making my mouth water"ly