Roasted Tomato Salsa
Fresh tomato salsa can be whipped up in minutes, but with just a little extra effort (hardly any), you can enjoy the rich, smoky flavor of this roasted tomato salsa. Want to kick the flavor up a notch? Roast the jalapeño along with the tomatoes, for a sweet and smoky pepper that is less spicy than raw jalapeño.
Total Time: 50 min. Prep Time: 20 min. Cooking Time: 20 min. Yield: 6 servings, about ¼ cup each
Ingredients: 1 lb. tomatoes, cut in half ½ medium onion, cut in half 3 cloves garlic 1 medium
, seeds and veins removed, cut in half ¾ tsp. sea salt (or Himalayan salt) 1 Tbsp. fresh lime juice ¼ cup coarsely chopped fresh cilantro
Preparation: 1. Preheat oven to 450° F. 2. Place tomatoes cut side up on a baking sheet. 3. Add onion, garlic, and jalapeno. Season with salt. 4. Bake for 20 minutes, turning after 10 minutes, until soft. Cool for 10 minutes. 5. Place roasted vegetables in blender or food processor; cover. Blend until slightly chunky. 6. Add lime juice; blend to desired consistency. 7. Place salsa in a medium bowl. Add cilantro; mix well.
Tip: For a spicier salsa add 1 to 2 additional jalapenos.
