Roasted Tomato Salsa

Roasted Tomato SalsaRecipe
Photo: Andrew McCaul; Styling: Lynn Miller
Serves 8

Cost per Serving:



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8 to 10 medium plum tomatoes, about 2 lb., halved lengthwise
1 red bell pepper, quartered and seeded
2 medium jalapeños, halved lengthwise and seeded
1/2 small onion, chopped
2 cloves garlic, chopped
Salt and pepper
1 teaspoon cumin
1/2 cup packed fresh cilantro


Prep: 15 Minutes
Cook: 8 Minutes

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. 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. 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.

Created date

May 2011

Nutritional Information

Calories 30
Fat 0.0 g
Satfat 0.0 g
Protein 1 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 0.0 mg
Sodium 153 mg