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Roasted Tomato Salsa
- Yield: about 4 cups
roma tomatoes (about 15)
fresh jalapeno peppers
medium white onions, finely chopped
lightly packed cilantro leaves, snipped (1/4 cup)
Core the tomatoes. Place in one side of a 15x10x1-inch baking pan. Halve the jalapeno peppers. Remove stems and seeds. Place, cut side down, in the other side of baking pan with tomatoes. Peel away outer skin from garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Add to pan. Roast, uncovered, in a 450 degrees oven for 25 minutes or until tomatoes are soft and pepper skins are charred. Cool.
Remove tomato skins. Press to remove garlic paste from individual cloves of garlic. Place garlic, jalapeno peppers, and salt in a food processor bowl or blender container. Cover and process or blend with a few pulses till finely chopped. Add half of the tomatoes; cover and process or blend with a few pulses till coarsely chopped. Transfer to a large mixing bowl. Add remaining tomatoes to food processor bowl or blender container; cover and process or blend with a few pulses till coarsely chopped. Stir into tomato mixture in bowl.
Stir onions, cilantro, and vinegar into tomato mixture till combined. Cover and chill several hours to blend flavors. Serve with tortilla chips.
(Roasted Tomato Salsa)
fiber (g) 1, carb. (g) 5, iron (mg) 1, vit. C (mg) 17, calcium (mg) 10, vit. A (IU) 632, sodium (mg) 154, pro. (g) 1, cal. (kcal) 24