Roasted Tomato Salsa
Yield
2 1/2 quartsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian plum (roma) tomatoes
|
|
| 8 | each |
garlic cloves
peeled |
|
| 2 | each |
jalapeño pepper
stemmed, seeded, if desired |
*
|
| 0.5 | medium |
yellow onion
peeled |
*
|
| 237 | ml |
water
|
|
| 5 | ml |
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.
