Skins from 8 medium peeled tomatoes
1/4 tsp kosher salt
1/4 tsp granulated sugar
1. line a microwave-safe plate with a double layer of paper towels. Spread as many tomato skins on top as will fit in a single, non-overlapping layer (about 1/4 of the skins). Microwave on high for 4 minutes, then continue in 20 second intervals until the skins are papery, dry and crumble if pinched. Repeat with remaining skins.
2. Add skins, salt and sugar to spice grinder or mortar and pestle. Grind until powdered. Store in an air-tight container.
2 bunches scallions (approximately 16 onions), green parts only, thinly sliced.
Repeat but put another sheet of paper towel on top. Do not add sugar and salt when grinding.
1/4 tsp kosher salt
1/4 tsp granulated sugar
1. line a microwave-safe plate with a double layer of paper towels. Spread as many tomato skins on top as will fit in a single, non-overlapping layer (about 1/4 of the skins). Microwave on high for 4 minutes, then continue in 20 second intervals until the skins are papery, dry and crumble if pinched. Repeat with remaining skins.
2. Add skins, salt and sugar to spice grinder or mortar and pestle. Grind until powdered. Store in an air-tight container.
2 bunches scallions (approximately 16 onions), green parts only, thinly sliced.
Repeat but put another sheet of paper towel on top. Do not add sugar and salt when grinding.