Roasted Tomato Salsa
The recipe Roasted Tomato Salsa could satisfy your Mexican craving in about 1 hour and 10 minutes. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs 40 cents per serving. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 67 calories. 1769 people found this recipe to be scrumptious and satisfying. This recipe from Serious Eats requires fresh cilantro, garlic, jalapeno pepper, and white onion. It works well as an inexpensive side dish. Overall, this recipe earns a pretty good spoonacular score of 41%. Salsa de Molcajete (Roasted Tomato and Green Chile Salsa), Roasted Tomato Salsa (Salsan Asada), and Roasted Beef Tenderloin With Roasted Tomato Salsa are very similar to this recipe.
Servings: 6
Ingredients:
1/3 cup finely chopped fresh cilantro
2 medium cloves garlic
1 medium jalapeño pepper
1 teaspoon Kosher salt, plus more to taste
2 teaspoons freshly squeezed lime juice (about 1/2 a lime)
1 pound roma tomatoes, halved
Sugar, to taste
1/2 medium white onion, peeled and quartered
Equipment:
broiler
baking sheet
food processor
bowl
Cooking instruction summary:
Procedures 1 Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes. 2 Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped. 3 Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.
Step by step:
1. Preheat broiler.
2. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt.
3. Add jalapeño, garlic, and onion to baking sheet.
4. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through.
5. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
6. Stem and seed jalapeño and peel garlic.
7. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.
8. Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste.
9. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.
Nutrition Information:
covered percent of daily need
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