I made one of those round twisted breads. It looked great and tasted pretty good. On another topic, does anyone have a tried-and-true cooked salsa recipe? We have tomatoes ripening fast and need to use a lot soon. Thanks.
I haven’t made it, but here’s one for roasted tomato salsa:
https://www.allrecipes.com/recipe/24626/roasted-tomato-salsa-i/
Not what you wanted, but you reminded me of a recipe that one of the Freepers directed us to a while ago - roasted tomatillo sauce. I made this and it turned out really good:
It was originally in ‘Gourmet’ magazine, and then posted on Epicurious:
Tomatillo Salsa Verde
YIELD
Makes about 3 cups
1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
1. Preheat broiler.
2. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
3. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
• Salsa can be made 1 day ahead and chilled, covered.
https://www.epicurious.com/recipes/food/views/roasted-tomatillo-salsa-102586
Again, this is not ‘cooked’ but my husband makes a great ‘pico de gallo’, and he does it pretty much as Rick Bayliss does it in this video:
https://www.youtube.com/watch?v=yRHtKBd9TVM
I like Bayliss’ videos - he explains why he does everything. He has a great one for two ways to do Chiles Rellenos - they’re very time- and work-intensive to make, but wonderful, and my favorite Mexican dish:
https://www.youtube.com/watch?v=55wc9ZnfyvE
(Be careful with peppers - even a single type can vary greatly in heat. The first time I chopped up a jalapeno, the oils got under my finger nails and burned for 24 hours. I’ve never had a bunch that was so hot again - usually they’re relatively mild.)