Roasted Tomato Salsa
22
22
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.
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?
