Roasted Tomato Salsa I

          

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you’ll ever try.

Original recipe makes 3 cups

Ingredients

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

  • PREP

    10 mins

  • COOK

    10 mins

  • READY IN

    20 mins

Directions

  1. Preheat the broiler.
  2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  3. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Nutrition

Calories: 16 kcal
Carbohydrates: 1.8 g
Cholesterol: 0 mg
Fat: 0.9 g
Fiber: 0.5 g
Protein: 0.4 g
Sodium: 26 mg

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