Roasted Tomato Salsa I recipe
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Ingredients
- 12 roma (plum) tomatoes 2 cloves garlic, unpeeled 1 small onion, quartered 1 jalapeno chile pepper 1 ½ tablespoons olive oil 1 teaspoon ground cumin ¼ teaspoon salt 3 tablespoons fresh lime juice ¼ cup chopped fresh cilantro
Nutrition Info
- 15.7 caloriescarbohydrate: 1.8 gcholesterol: : -fat: 0.9 gfiber: 0.5 gprotein: 0.4 gsaturatedFat: 0.1 gservingSize: -sodium: 26.4 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Roasted Tomato Salsa I
Directions
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Preheat the broiler.
In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.