Try this Fourth of July Roasted Tomato Salsa recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400F degrees. Gently toss the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven.
Puree the chiles (both the guajillo and chipotles) with the roasted garlic and two of the roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and stir in the cilantro.
A co-worker made this and I HAD to have the recipe. If you can't find a guajillo pepper, just leave it out or substitute another type of chile. Also, two chipotles can be very spicy; start with one, or even half if you or your family are heat-sensitive.
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Serving Size: 1 cup (111g) | ||
Recipe Makes: 2.5 cups | ||
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Calories: 592 | ||
Calories from Fat: 584 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.9g | 86 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 31.1g | ||
Polyunsanturated Fat 21.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 73.2mg | 2 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 592
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