Roasted Tomato Salsa

Roasted Tomato Salsa
  • 12 roma (plum) tomatoes
  • 2 cloves garlic, unpeeled
  • 1 small onion, quartered
  • 1 jalapeno chile pepper
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro


  1. Preheat the broiler.
  2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  3. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

03/03/2017
Roasted Tomato Salsa, recipe PT15M PT1H 5 455 calories

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