Roasted Salsa
Ingredients
Vegetables
-
6
pieces
roma tomatoes
-
1
small
onion
-
2
large
jalapeño peppers
-
4
cloves
garlic
-
½
cup
cilantro leaves
Other
-
1
tablespoon
neutral oil
-
1
14-ounce can
diced tomatoes
-
1½
teaspoons
salt
-
1
piece
lime
Instructions
- Preheat the broiler to high and line a baking sheet with aluminum foil.
- Place the tomatoes, onion, jalapeños, and garlic on the baking sheet, drizzle with oil, and toss to coat.
- Spread the ingredients in a single layer and broil for 15 to 20 minutes, flipping halfway through until blistered.
- Remove the vegetables and carefully remove the stems and seeds from the jalapeños.
- In a food processor, combine the roasted vegetables and cilantro, and pulse until mostly smooth.
- Add the drained diced tomatoes and pulse to the desired consistency.
- Transfer the salsa to a bowl, add salt and lime juice to taste, and stir well.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
4
Calories
87
Total fat
4g
Total carbohydrates
12g
Total protein
2g
Sodium
1013mg
Cholesterol
1mg
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