Roasted Tomato Salsa

Becky Luigart-Stayner
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

Yield:

1 1/2 cups (serving size: 3 tablespoons)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 500°.

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.

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.

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

Note:

Taji Marie, Sur La Table,

March 2005