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)
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.
March 2005
