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
More From Cooking Light
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
- 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.
Roasted Tomato Salsa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Food Processor, Bake
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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