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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 12%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 4.9g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 153mg
  • Calcium: 10mg

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

  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.
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