Roasted Tomato Salsa

Name: Roasted Tomato Salsa
Yield: 1 1/2 cups (serving size: 3 tablespoons)
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

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Yield

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

Becky Luigart-Stayner

Taji Marie, Sur La Table,
RECIPE BY Cooking Light March 2005

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

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

How to Make It

Step 1

Preheat oven to 500°.

Step 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.

Step 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.

Step 4

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

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