Roasted Tomato Salsa

Photo: Karry Hosford

Blackening the ingredients in a cast-iron skillet imbues the salsa with a smoky flavor. Leave in the jalapeño seeds for even more bite. Serve with baked tortilla chips or as a topping for Mushroom Tamales. You can make the salsa up to 2 days ahead.

Yield: 2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 12%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 3.5g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 151mg
  • Calcium: 6mg

Ingredients

  • 2 large ripe tomatoes (about 1 1/4 pounds)
  • 2 to 3 jalapeño peppers
  • 1 garlic clove, unpeeled
  • 1/3 cup finely chopped Vidalia or other sweet onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt

Preparation

  1. Heat a large cast-iron skillet over medium heat. Add tomatoes, jalapeños, and garlic; cook 15 minutes or until tomatoes are blackened. Turn frequently. Remove from pan; cool slightly.
  2. Peel, seed, and chop tomatoes; place in a medium bowl. Remove and discard the stems and seeds from jalapeños, and finely chop. Add to tomatoes. Peel garlic, and finely chop. Add to the tomato mixture. Add onion, cilantro, lime juice, and salt to the tomato mixture, and toss well to combine.
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