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Roasted Tomato Salsa

 

22

Yield

2

1/2 quarts

Prep

15

min

Cook

15

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 pound italian plum (roma) tomatoes
8 each garlic cloves
peeled
2 each jalapeño pepper
stemmed, seeded, if desired
*
½ medium yellow onion
peeled
*
1 cup water
1 teaspoon salt
1 pinch black pepper
freshly ground
*

Directions

Preheat the broiler.

Place the tomatoes, garlic, chiles and onion on a baking tray.

Tuck garlic under other vegetables to avoid blackening.

Broil, turning frequently, until well charred, 15 minutes.

Set aside to cool.

Transfer the roasted ingredients to a food processor fitted with the metal blade.

Purée with the water until smooth.

Season with the salt and pepper and serve.

Store in the refrigerator 3 to 5 days or in the freezer for weeks.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 6122% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 602mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 19% Vitamin C 34%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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