SALSA FRESCA 2 large ripe tomatoes, seeded and diced 1/4 red (Spanish) onion, finely diced 1 fresh jalapeņo or serrano chili pepper, stemmed, seeded and finely diced 2 tablespoons coarsely chopped fresh cilantro (fresh coriander) Juice of 1/2 lime 1/2 teaspoon salt Freshly ground black pepper 6 bolillos or French or Italian rolls 1 1/2 cups (12 fl oz/375 ml) refried black beans 1 cup (4 oz/125 g) grated Manchego, asadero, Monterey Jack or white Cheddar cheese, or a mixture
Preheat a broiler (griller). To make the salsa, in a small bowl, stir together the tomatoes, onion, chili, cilantro, lime juice, salt and black pepper to taste. Set aside. Split each roll in half lengthwise and spread each cut side with a layer of beans 1/4 inch (6 mm) thick. Sprinkle the cheese(s) evenly over the beans. Arrange the split rolls on a baking sheet and place in the broiler (griller) 4-6 inches (10-15 cm) below the heat source. Broil (grill) until the bread is crunchy, the cheeses are melted and the beans are bubbly, 6-8 minutes. Serve hot with the salsa on the side.
