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Roasted Tomato Salsa

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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 11

Tomatoes and jalapeño chiles come together in this flavorful salsa – a perfect accompaniment to any meal.

Ingredients

2
lb plum (Roma) tomatoes
2
to 3 large jalapeño chiles
1
small onion, sliced
6
cloves garlic, peeled
1
tablespoon olive oil
1/4
cup chopped fresh cilantro
1
teaspoon salt
2
teaspoons cider vinegar

Directions

  • 1 Set oven control to broil. Lightly spray cookie sheet with cooking spray. Place tomatoes and chiles on cookie sheet. Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning once or twice, until lightly charred and blistered. Place chiles in small bowl; set aside to cool. Place tomatoes in resealable food-storage plastic bag; seal bag and let stand 10 minutes.
  • 2 Heat oven to 450°F. In medium bowl, toss onion and garlic with oil. Transfer to 15x10x1-inch pan. Bake 10 minutes, stirring once, until golden and soft.
  • 3 Remove and discard stems from chiles; place chiles in food processor. Add onion and garlic. Cover; process until finely chopped, scraping down sides of bowl as needed. Return mixture to medium bowl.
  • 4 Peel tomatoes over another bowl to catch juices (do not seed); reserve juice. Place tomatoes in food processor. Cover; process until coarsely chopped. Add to onion mixture in bowl; mix well. Stir in reserved tomato juice, the cilantro, salt and vinegar. Store tightly covered in refrigerator up to 2 days. Serve salsa at room temperature.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
33
,
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
0g,
0%
),
Sodium
245mg
245%;
Total Carbohydrate
5g
5%
(Dietary Fiber
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Vegetable;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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