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Roasted Tomato Salsa

Becky Luigart-Stayner
Yield 1 1/2 cups (serving size: 3 tablespoons)
This recipe demonstrates how roasting typical salsa ingredients--tomatoes, onions, jalapeño, and garlic--adds a smoky dimension. Some vegetables will char before others, so keep an eye on them when they're roasting, and remove as they are done; garlic is usually the first to char. Serve with baked tortilla chips, grilled fish, or chicken. -Recipe by Taji Marie

Ingredients

  • 8 plum tomatoes, halved and seeded
  • 3 garlic cloves, peeled
  • 1 small white onion, peeled and quartered
  • 1 jalapeño pepper, halved and seeded
  • Cooking spray
  • 1/2 cup chopped cilantro
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 22
  • caloriesfromfat 12 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 4.9 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 153 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 500°.

  2. Place first 4 ingredients on a baking sheet coated with cooking spray. Bake at 500° for 20 minutes or until charred; stir occasionally. Remove from oven; cool.

  3. Place vegetables in a food processor, and pulse 10 times or until chunky. Place in a medium bowl, and stir in cilantro and the remaining ingredients. Cover and chill.

  4. Note: Store, covered, in the refrigerator for up to 3 days.