Cut Potatoes

Cheesy Baked Tomatoes

What you need:
4 tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1 oz reduced fat provolone cheese, shredded
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
Freshly ground pepper, to taste

How you make it:
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet.
Top with Parmesan, provolone, oregano, basil, salt and pepper.
Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes

Peeta's Stuffed Cheese Buns

Peeta's Stuffed Cheese Buns

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

 

This recipe came from www.yammiesnoshery.com

 

I'm going to add some bacon into the mix with these bad boys.

 

Imitation Crab Salad Recipe

This image courtesy of cullyskitchen.com

Imitation Crab Salad

Ingredients

• 1 pound elbow macaroni
• 2 medium tomatoes (chopped)
• 1 small sweet onion (finely diced)
• 2 cups shredded cheddar cheese
• 2 stalks celery (thinly sliced)
• 1 pound imitation crab meat (flaked or minced)
• 1 cup mayonnaise or salad dressing (or to taste)
• Salt and pepper to taste

Instructions

1. Boil macaroni according to directions on package. Strain and rinse with cold water.
2. Stir in the onion, celery, tomato, crab meat, mayo, then salt and pepper to taste.
3. Fold in the shredded cheddar-serve cold (I like to make this a little ahead of time so it has a chance to cool in the fridge)

Homemade Doritos Tortilla Chips

This image courtesy of thejoyofcleaneating.com

Who said junk food had to be unhealthy? Feel better about your snacking habits with this recipe for Homemade Healthy Doritos! This homemade junk food recipe is both vegan and gluten-free so just about everyone will be able to gather around, and enjoy!
Ingredients for 1 serving of chips:

• 1 whole grain tortilla shell of your choice
• 4 tbsp Homemade Breadcrumbs
• 2 tbsp Garlic Gold Oil or regular extra virgin olive oil

Preparation:

1. Preheat your oven to 350 degrees.
   

   Cut your tortilla shell into 8 equal pieces
2. Cut your tortilla shells into 8 equal sized triangle pieces.
3. Lay your triangles out on a baking tray. (I line mine with non stick foil for easy clean up!)
   

   Lightly spray or brush your triangles with olive oil and sprinkle with the crushed crouton mixture, flip and repeat on the other side
4. Lightly spray or brush your triangles with olive oil and sprinkle with the crushed crouton mixture, flip and repeat on the other side.
   

   Place in the oven for about 10-12 minutes
5. Place in the oven for about 10-12 minutes. You will need to keep a close eye on them for the last few minutes as they can go from almost done to burnt very quickly!
6. Once your tortilla chips are done remove them from the oven and allow them to cool for about 5 minutes. They crisp up wonderfully after cooling down.

Nutritional Info:
Makes 1 serving.
Serving size 8 chips.
Nutritional info will vary greatly depending on the type of bread used in the croutons and tortilla shells used.
Notes:
You can easily double or even triple this recipe to make a larger batch of chips to have on hand.
Leftover doritos can be stored in an airtight container at room temperature for 2-3 days.

Copycat Olive Garden Breadsticks

This image courtesy of readableeatables.blogspot.com


Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour


Topping:
3 Tbs butter melted
sea salt
1 tsp garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Olive Garden Toasted Ravioli

Ingredients

• 1 (16 oz.) package meat-filled ravioli
• (fresh or frozen, but thaw if frozen)
• 2 eggs, beaten
• 1/4 c. water
• 1 tsp. garlic salt
• 1 c. flour
• 1 c. plain bread crumbs
• 1 tsp. Italian seasoning

Instructions

Mix water with eggs and beat well; set aside. Mix Italian seasonings and garlic
salt with the bread crumbs and set this aside. Measure flour in bowl and set
aside. Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in egg wash then in bread crumbs and carefully place in
hot oil. Fry until golden, remove from oil and drain. Serve with your favorite
marinara sauce.

Little Caesar's Crazy Bread

 

1-10oz. tube Pillsbury pizza dough

2 tablespoons (1/4 stick) butter

1 teaspoon garlic salt

Kraft 100% grated Parmesan cheese for topping

Preheat the oven to 425 degrees F.

Unroll the dough on a cutting board. Position it lengthwise (longer from left to right than top to bottom). With a sharp knife, cut the dough in half, and then in half once more so that you have 8 even strips of dough.

Being careful not to stretch the dough, place each strip on a lightly greased baking sheet and bake for 6 to 8

minutes, or until the top just turns golden brown.

While the dough bakes, melt the butter (on the stove or in the microwave on high for 15 to 20 seconds), then

add the garlic salt and stir until it dissolves.

Remove the browned dough from the oven and with a pastry brush or spoon spread a coating of garlic butter

over each piece.

Sprinkle a generous amount of Parmesan cheese on each!

Source: Todd Wilbur's Top Secret Recipes

Maple-Bacon Breakfast Rolls

10      slices precooked bacon

1        can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

3        tablespoons LAND O LAKES® Butter, softened

5        tablespoons maple syrup

1/3     cup powdered sugar

• 1 Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
• 2 Generously spray large cookie sheet (dark cookie sheet not recommended) with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8-inch rectangle.
• 3 In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut.
• 4 Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.
• 5 Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.
• 6 Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.

Panda Express Cream Cheese Wontons/Puffs

This knockoff Chinese restaurant side dish is out-of-this world rich and satisfying. Copycat Panda Express Cream Cheese Wontons are a great combination of sweet and savory. They're easy to put together and serve to a large group. Forget takeout, you can make these instead.

Panda Express Cream Cheese Wontons/Puffs

Author: CopyKat Recipes

 

Prep time: 10 min

Cook time: 15 min

Serves: 10

You can enjoy biting into a creamy and crunchy wonton made from your own kitchen. Enjoy Panda Express Cream Cheese Wontons at home.

Ingredients

• 1 8 ounce package cream cheese - softened
• 1 1/2 tablespoons scallions sliced thin
• wonton wrappers
• shortening

Instructions

Heat enough vegetable shortening or cooking oil to fill 2 to 3 inches in a medium sized cooking pot. If you have an electric fryer, you can use your electric fryer. Cream together cream cheese and scallions together. If desired a touch of garlic powder may be added for additional flavor. Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton.

Fold wonton by brushing a little water over all of the edges of the wonton skin. Fold wonton diagonally unto a triangle. Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being cooked. Next take the two furthest ends and press and twist those together. You may need to tack together the two end pieces by adding a little water.

When the oil is heated, you can use a thermometer and test to see that it is 350 degrees, or you may test with a small piece of wonton skin. If the wonton skin bubbles immediately when dropped into the hot oil, it is ready. Drop only 4 or 5 pieces into the hot oil. After about 1 minute the wonton will begin to brown, it will now brown rapidly, remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton before serving 

Bacon Beer and Cheese Cupcakes

By: Stephanie Manley from CopyKat Recipes

Bacon Beer and Cheese Cupcakes

Author: Eat Write Retreat Team # 9

Recipe Type: Dessert

Prep time: 20 min

Cook time: 25 min

Serves: 8

Enjoy sweet and savory together in these bacon beer and cheese cupcakes.

Ingredients

• Cupcake
  
• 6 strips bacon
• 1/2 cup dark beer
• 4 1/2 tablespoons butter
• 1/4 cup grated Jarlsberg
• 1/4 cup grated sharp cheddar
• 1 cup dark brown sugar
• 1/4 + 1/8 cup sour cream
• 1 egg
• 1 cup flour
• 1 1/4 teaspoons baking soda
• Frosting
• 4 ounces cream cheese, room temperature
• 1/8 cup unsalted butter, room temperature
• 2 cups powdered sugar
• Finely grated Jarlsberg, for garnish
• Grated sharp cheddar cheese, for garnish
• Chopped bacon, for garnish

Instructions

Cupcake directions

Preheat oven to 350 degrees. Cook bacon until crispy, then remove from oven and finely chop. Coat a mini muffin tin with non-stick spray. Heat beer and butter in a large saucepan on medium-high heat until butter is melted. Add Jarlsberg and cheddar. Remove from heat, and whisk in the sugar. In a separate bowl, whisk the sour cream with the egg. Mix the sour cream mixture into the beer mixture. In a separate bowl, sift together the flour and baking soda. Fold flour mixture into the batter. Stir in 1/2 cup of finely chopped bacon. Fill cups in prepared tin almost full. Bake for 12 minutes, or until inserted cake tester comes out clean.

Frosting Directions

Beat cream cheese and butter until creamy. Sift powder sugar in a sifter before slowly mixing in powdered sugar into the butter and cream cheese. Spread onto cooled cupcakes, then garnish with finely grated Jarlsberg and cheddar, and chopped bacon

Ruth's Chris Steakhouse Crab Cakes ( copycat recipe)

Ruth's Chris Steakhouse Crab Cakes

1 pound lump crab meat
1 egg
2 tablespoons chopped fresh parsley
3 tablespoons cracker meal (5 or 6 saltines, crushed)
1/2 cup mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon ground black pepper
1 1/2 tablespoons olive oil
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced green bell pepper

Pick through crab meat, removing any shells.

In a medium bowl, whisk together egg and parsley. Add cracker meal, mayonnaise, mustard and pepper; stir until thoroughly blended. Carefully fold in crab, trying not to break up crab pieces. (Mixture may be refrigerated up to 2 days before cooking.)

Preheat oven to 400 degrees F. Place a heavy baking sheet with sides or a shallow ovenproof skillet in the oven to heat.

When pan is hot, drizzle surface with olive oil. Using a 1/4 cup measure, scoop crab mixture onto hot pan and flatten slightly. Bake about 10 minutes, until golden brown and hot on the inside.

Arrange 2 crab cakes on a serving plate; garnish with diced bell peppers.

Serve immediately with your favorite sauce.

Yield: 12 crab cakes.

NOTE: Baking (rather than the usual pan-frying) makes these soft-textured crab cakes easy to handle, but they are rather pale on top. For a better appearance, bake on the uppermost oven rack, or bake 10 minutes, turn the crab cakes, then bake 2 minutes more.

Copy Cat Fried Pickles

 

 

 

 

 

 

 

 

Vegetable/canola oil

20 ounces of kosher dill burger sliced pickles

3/4 cup pickle juice

1/2 cup ranch dressing

1/2 teaspoon tabasco sauce

1 egg

1 cup flour

1/4 cup cornstarch

2 cups panko bread crumbs

1 ranch seasoning packet

Ranch Dip for dipping

DIRECTIONS

1. Open the jar of pickles and reserve 3/4 cup juice. Set aside.
2. Drain any remaining juice and arrange the pickles in a single layer on a cookie sheet to dry. I used paper towels to help absorb any moisture. You want the pickle slices as dry as possible so that the coating adheres to it.
3. In a large bowl, whisk together pickle juice, ranch dressing, tabasco sauce, egg, flour, and cornstarch. Whisk until well combined.
4. In a shallow dish (I used a cake pan), combine panko bread crumbs and ranch seasoning packet.
5. Dip each dried pickle into batter, allowing the excess batter to fall, then dip each pickle into the panko mixture and set aside. Continue dipping and coating each pickle.
6. Heat 1-1.5 inches of oil in a large skillet. When the oil has reached about 360 degrees, carefully place a few pickles in the skillet at a time and cook for about 3 minutes, or until both sides are crispy and brown.
7. Remove the cooked pickles from the oil, and place on paper towels to drain.
8. Continue cooking pickles in batches until all are cooked.
9. Serve pickles immediately with homemade ranch dip.

This recipe and picture adateped from CenterCutCook.com

Homemade Cheetos ( copy cat Cheetos )

So, you want that recipe do you? Ok, here it is:
Homemade Cheese Balls
1 c. shredded cheese (or dairy-free/vegan cheese or try nutritional yeast)
1/2 c. whole wheat flour (or GF mix)
1/4 c. softened butter or earth balance
1/2 t. ground mustard.
Pre-heat oven to 400 F. Mix all ingredients. I suggest using a pastry cutter or your (clean) hands . Place on ungreased cookie sheet with an inch in between each one and bake for about 15 minutes. Serve warm if you desire or cool.
Makes: ~12- 1 inch balls
Note: Next time I am going to try making these smaller as they do spread a bit in the oven. I think they might be crisper (and more like the original) that way.
Tired of making the same old recipes? Try out this recipe for Homemade Cheetos to liven up your cooking routine! These Cheetos cheese balls are the perfect snack to give your kids when they come home from school!
By: Ariana Anderson from The Frugally Rich Life

Pepperoni Pizza Puffs ( copy cat pizza rolls )

No need to stop by the grocery, these Pepperoni Pizza Puffs are better than the store-bought brand. The freezer aisle has nothing on this delicious take on Totino's Pizza Rolls. This homemade copycat recipe is crafted with pepperoni, mozzarella and Parmesan cheeses. Surprise your kids with this delicious after school snack.

Pepperoni Pizza Puffs adapted from Everyday with Rachael Ray and Cassie Craves

Printer Friendly Version

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Beer Cheese-Stuffed Pretzels

1        can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1/2     cup shredded Cheddar cheese (2 oz)

1        egg

1        bottle (12 oz) stout beer

1/4     cup baking soda

1        teaspoon coarse (kosher or sea) salt

• 1 Heat oven to 400°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
• 2 Unroll dough onto lightly floured work surface. Roll dough into 12x14-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
• 3 Along long edge of each dough strip, spread 2 tablespoons of the cheese. Stretch dough over filling; brush edges with water, and pinch to seal. Pick up ends and gently stretch each dough rope to 24 inches long.
• 4 To make pretzel shape, form each rope into U shape. Twist ends twice. Press down dough where dough overlaps in an “X.” Pick ends up and fold over so they rest over bottom of U shape. Tuck one end under dough at bottom of U shape; other end lies over dough at bottom of U shape.
• 5 In small bowl, beat egg and 1 tablespoon beer with whisk until blended, set aside.
• 6 In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot. Slowly add baking soda; stir until dissolved. Dip each pretzel,1 at a time, into beer and soda mixture. Remove with large pancake turner or slotted spoon; place on rack. Let stand at room temperature 5 minutes.
• 7 Brush pretzels with egg mixture, and sprinkle with coarse salt. Carefully transfer to cookie sheet. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown.

Homemade Crunchwrap Supreme from Taco Bell (copycat recipe)

This tasty treat recalls one of Taco Bell's best. The Homemade Crunchwrap Superem recipe is the perfect opportunity to master a Mexican-inspired copycat. The combo of nacho cheese, lettuce tomato and sour cream is irresistible.

Homemade Crunchwrap Supreme

adapted from Full Bellies Make Happy Kids

Ingredients:

6 large flour tortillas

6 small corn tortillas (or tortilla chips)

1 pound ground beef

1 package taco seasoning

sour cream

nacho cheese (or shredded Mexican blend cheese)

shredded lettuce

diced tomatoes

Directions:

Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.

Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes.

Oaxacan Grilled Corn Cost per serving: 60¢

Leave a couple of inches of stalk on the end of each ear of corn to make a good handle. Pull off a piece of the husk and use it to tie up the rest decoratively, as shown.

8 ears fresh corn, with husks

3 tablespoons unsalted butter, melted

2/3 cup mayonnaise

1 tablespoon chili powder

1/2 cup grated Parmesan

2 limes, cut into wedges

Salt and pepper

Preparation

1. 1. Pull down corn husks and remove silk. Place husks back over corn and soak in large bowls filled with cold water for 30 minutes.
2. 2. Preheat a gas grill to medium. Drain corn on paper towels and pat dry, pull down husks and brush kernels evenly with butter. Place husks back over corn and tie ends with kitchen twine to keep in place. Arrange corn flat on grill with string ends away from direct heat and cook, turning often, until tender, 20 to 25 minutes.
3. 3. Cut away twine and pull down husks. Spread mayonnaise on each ear, then sprinkle with chili powder and Parmesan. Serve with lime wedges and salt and pepper for seasoning.

Melon-Pineapple Salsa Cost per serving: 98¢

For a refreshing twist on salsa, try this recipe which incorporates fruit. It gives whatever you serve it with a tangy burst of flavor.

3 cups diced ripe yet firm cantaloupe, from a 3-lb. melon $

Click to see savings

2 cups diced fresh pineapple, from a 2-lb. pineapple

1 red bell pepper, seeded and diced $

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1/2 red onion, diced

1 tablespoon grated fresh ginger

1 small jalapeño, seeded and minced

2 tablespoons lemon or lime juice

1/4 cup chopped fresh mint leaves

2 tablespoons olive oil $

Click to see savings

Salt and pepper

Preparation

1. In a large bowl, mix melon, pineapple, bell pepper, onion, ginger, jalapeño and lemon or lime juice. Stir well, cover and chill for at least 30 minutes or up to 6 hours. Just before serving, stir in mint and oil and season with salt and pepper. Serve cold.

Roasted Tomato Salsa Cost per serving: 87¢

To get the best taste, squeeze the tomatoes after roasting to rid them of some of the bitter seeds.

8 to 10 medium plum tomatoes, about 2 lb., halved lengthwise

1 red bell pepper, quartered and seeded $

Click to see savings

2 medium jalapeños, halved lengthwise and seeded

1/2 small onion, chopped $

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2 cloves garlic, chopped

Salt and pepper

1 teaspoon cumin

1/2 cup packed fresh cilantro

Preparation

1. 1. Preheat broiler to high; set a rack 4 inches from heat source. Arrange tomato halves cut side down on a broiling pan. Broil, watching carefully and turning pan as needed, until tomatoes are blackened and charred, about 10minutes. Transfer to a plate and let cool.
2. 2. Place bell pepper and jalapeños on broiling pan; broil until blackened and charred, 7 to 10 minutes. Remove to a bowl, cover tightly with plastic wrap and set aside for 10 minutes. Peel pepper and jalapeños, but leave blackened skins on tomatoes. Coarsely chop tomatoes, pepper and jalapeños.
3. 3. Working in batches if necessary, combine cooked tomatoes, bell pepper and jalapeños with onion, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a food processor. Pulse briefly until coarsely chopped. (Do not overprocess. The salsa should be chunky.) Pulse in cumin and cilantro. Season with additional salt and pepper. Cover and refrigerate until ready to serve.