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Suggest a better descriptionPreheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.
Place the tomatoes, onions, garlic, whole Serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.
Trans
Begin by tossing the quartered tomatoes (I don’t even bother coring them), onion wedges, garlic and whole Serrano peppers with the vegetable oil directly on a baking sheet.
Broil the vegetables until blistered and slightly charred, 10-15 minutes.
Transfer the vegetables to a food processor fitted with a metal blade, along with the salt and cumin. (Note: This is a spicy salsa — you may want to start with one or two peppers in the food processor, and then blend the other(s) in if you want more heat.) Be sure not to skimp on the salt — it brings out all the flavors.
Process until slightly chunky.
Add the cilantro leaves and lime juice and pulse a few times until the cilantro is finely chopped.
Serve with tortilla chips or any of your favorite Mexican dishes. Enjoy!
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RECIPE
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Roasted Tomato Salsa
By Jennifer Segal
Servings: Makes 2-1/2 cups
Cook Time: 10 Minutes
Total Time: 25 Minutes
Ingredients
4 vine-ripened tomatoes, quartered
2 small yellow onions, cut into wedges
6 garlic cloves, peeled
3 Serrano chili peppers, stemmed (use less for a milder salsa)
1/4 cup vegetable oil
2 teaspoons salt
1 teaspoon cumin
1/4 cup cilantro leaves
1 tablespoon fresh lime juice, from one lime, plus more if needed
Instructions
Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.
Place the tomatoes, onions, garlic, whole Serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.
Transfer the vegetables and juices to a food processor fitted with the metal blade. (If you are concerned about the spice level, add only one Serrano pepper at this point. You can always blend in the others to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the Serrano peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to bowl and serve warm, at room temperature or slightly chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (721g) | ||
Recipe Makes: Servings | ||
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Calories: 563 | ||
Calories from Fat: 384 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.6g | 57 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 26.3g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.6mg | 1 % | |
Potassium 1552.9mg | 41 % | |
Total Carbohydrate 44.6g | 13 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 35.3g | ||
Protein 8.3g | 12 % | |
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: 563
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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