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Pair this salsa with Spicy Tortilla Chips for a snack. It is also delicious served over grilled fish.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
8 mins
cook:
14 mins
total:
22 mins
Yield:
7 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Remove stem end from tomatoes; place in colander and rinse under cold running water. Drain well.

  • Place tomatoes in a bowl; drizzle with oil, and sprinkle with salt and cumin. Toss gently. Place tomato mixture on a large jelly roll pan coated with cooking spray. Bake at 425° for 14 minutes or until tomatoes begin to shrivel and juices evaporate. Transfer tomatoes to a small bowl. Add onion, cilantro, lime juice, and garlic. Toss gently. Cool to room temperature; cover and chill until ready to serve.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

26 calories; fat 1.2g; saturated fat 0.2g; protein 0.7g; carbohydrates 3.9g; iron 0.4mg; sodium 74mg; calories from fat 37%; fiber 0.9g; calcium 6mg.
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