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Roasted Tomato Salsa

  • Prep 20 min
  • Total 60 min
  • Servings 11

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

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

Steps

Hide Images
  • 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 Facts

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

© 2017 ®/TM General Mills All Rights Reserved

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