Roasted Salsa

If you have about 38 minutes to spend in the kitchen, Roasted Salsa might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For 49 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 57 calories, 1g of protein, and 4g of fat each. Head to the store and pick up fresh cilantro, vegetable oil, jalapeno, and a few other things to make it today. 221 person found this recipe to be delicious and satisfying. Many people really liked this Mexican dish. It works well as a cheap hor d'oeuvre. It is brought to you by Lady Behind the Curtain. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is pretty good. If you like this recipe, take a look at these similar recipes: Salsa de Molcajete (Roasted Tomato and Green Chile Salsa), Roasted Tomatillo Salsa (Salsa Verde), and Roasted Tomato Salsa (Salsan Asada).

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 18 minutes

 

Ingredients:

1 cup fresh cilantro, chopped

5 garlic cloves, peeled

1/2 teaspoon granulated sugar

1 fresh jalapeno, stemmed, halved, and seeded

1/3 cup fresh lime juice

1/2 cup onion, chopped

1 teaspoon salt

3 tomatoes (about 1 1/2 pounds), quartered and cored

2 to 3 tablespoons vegetable oil

Equipment:

baking sheet

broiler

aluminum foil

frying pan

food processor

Cooking instruction summary:

Preheat broiler.Line a cookie sheet with sides with foil.Add the tomatoes, onion, garlic and jalapeno.Drizzle enough oil over the vegetables to coat.Broil 5 to 6 inches from the heat for 8 minutes.Turn vegetables.Broil 6 to 8 minutes or until edges of vegetables begin to darken.Cool in pan 10 minutes.Transfer vegetables and their juices to a food processor.Pulse until the ingredients is coarsely chopped.Add cilantro, lime juice, sugar and salt.Pulse until salsa is desired consistency.Serve immediately or cover and refrigerate up to 3 days.

 

Step by step:


1. Preheat broiler.Line a cookie sheet with sides with foil.

2. Add the tomatoes, onion, garlic and jalapeno.

3. Drizzle enough oil over the vegetables to coat.Broil 5 to 6 inches from the heat for 8 minutes.Turn vegetables.Broil 6 to 8 minutes or until edges of vegetables begin to darken.Cool in pan 10 minutes.

4. Transfer vegetables and their juices to a food processor.Pulse until the ingredients is coarsely chopped.

5. Add cilantro, lime juice, sugar and salt.Pulse until salsa is desired consistency.

6. Serve immediately or cover and refrigerate up to 3 days.


Nutrition Information:

Quickview
56k Calories
1g Protein
3g Total Fat
6g Carbs
5% Health Score
Limit These
Calories
56k
3%

Fat
3g
6%

  Saturated Fat
2g
18%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
296mg
13%

Get Enough Of These
Protein
1g
2%

Vitamin C
18mg
23%

Vitamin A
867IU
17%

Vitamin K
14µg
14%

Manganese
0.15mg
8%

Potassium
250mg
7%

Vitamin B6
0.12mg
6%

Fiber
1g
6%

Vitamin E
0.73mg
5%

Folate
17µg
4%

Copper
0.07mg
3%

Magnesium
12mg
3%

Vitamin B1
0.04mg
3%

Vitamin B3
0.59mg
3%

Phosphorus
29mg
3%

Iron
0.33mg
2%

Calcium
17mg
2%

Vitamin B2
0.03mg
2%

Zinc
0.2mg
1%

Vitamin B5
0.13mg
1%

covered percent of daily need
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Related Videos:

Fire-Roasted Tomato Salsa Recipe - Fire-Roasted Cherry Tomato Salsa

 

Easy Roasted Tomatillo Salsa Verde Recipe - How to Make Roasted Tomatillo Salsa Verde

 

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