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Recipe Summary

Yield:
2 2/3 cups (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Core tomatoes, and cut each in half crosswise; push seeds out of middle section with thumbs. Set tomatoes aside. Peel onion, leaving root intact; cut into 6 wedges. Place the tomato halves and onion wedges on a broiler pan coated with cooking spray; broil 5 minutes. Turn vegetables over; broil 5 minutes or until tomatoes are tender and onion is slightly blackened. Trim root from the onion wedges. Place the tomatoes and onion wedges in a food processor; pulse 3 times or until chopped. Set aside.

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  • Heat oil in a large nonstick skillet over medium heat. Add jalapeño and garlic; sauté 30 seconds. Add tomato mixture, cilantro, lime juice, salt, and pepper; cook over medium-low heat 3 minutes or until thoroughly heated.

Nutrition Facts

77 calories; calories from fat 35%; fat 3g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 2.1g; carbohydrates 12.7g; fiber 2.9g; iron 1mg; sodium 86mg; calcium 28mg.
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