Tomato and Coriander Dip
This recipe and photo are courtesy of Mission Foods.
Place the coriander and cumin seeds in a dry pan and dry roast the spices until the seeds start to pop. Place in a pestle and mortar and grind finely.
Finely score X’s through the skin of the tomatoes.
Place in a pot of boiling water to blanch the tomatoes until the skins start to peel away from the tomatoes.
Remove from the water and place in an icebath.
Core out the woody part of the tomatoes and roughly chop the tomatoes.
Mix in the olive oil, then add in the rest of the ingredients and the ground spices.
Season with salt and pepper to taste.
Keep refrigerated until ready to serve.
Tags: coriander, dip, tomato, Tomato and Coriander Dip