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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

Taji Marie, Sur La Table
Recipe by Cooking Light March 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
1 1/2 cups (serving size: 3 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

22 calories; calories from fat 12%; fat 0.3g; poly fat 0.1g; protein 0.8g; carbohydrates 4.9g; fiber 0.9g; iron 0.4mg; sodium 153mg; calcium 10mg.
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