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Recipe

Roasted Tomato Salsa

Scott Phillips

Yield: Yields about 2 cups.

Serranos are generally hotter than jalapeños, but they’re also smaller, so you can use either, in the same quantity. This salsa goes well with Sirloin Tacos and other Tex-Mex dishes.

Ingredients

  • 1/2 medium yellow onion, finely diced
  • 1-1/2 Tbs. fresh lime juice (from about 1/2 lime); more to taste
  • 6 medium Roma tomatoes
  • 3 fresh jalapeño or serrano chiles, halved lengthwise, stemmed, and seeded
  • 1 clove garlic, peeled
  • 1 cup coarsely chopped fresh cilantro
  • 1-1/2 tsp. kosher salt; more to taste

Nutritional Information

      Nutritional Sample Size approx. 2 Tbs.
      Calories (kcal) : 7
      Fat Calories (kcal): 1
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 107
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 0

Preparation

  • In a small bowl, soak the onion in the lime juice for 15 minutes. In a dry, heavy-duty skillet (preferably cast iron) over high heat, “roast” the tomatoes, chile halves, and garlic clove until charred on all sides, about 2 to 5 minutes for the garlic, 8 to 10 minutes for the chiles, and 12 to 15 minutes for the tomatoes. Pulse in a blender; the mixture should remain slightly chunky. Transfer to a serving bowl and add the onion, lime juice, cilantro, and salt. Taste and add more salt or lime juice if needed. Use immediately or cover and refrigerate for up to a week.

Reviews

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Reviews

  • misskristen | 05/05/2010

    I agree this is the best salsa--this is the only salsa recipe I make now. It's great with either supermarket Roma's or summer-ripe tomatoes from our CSA.

  • laurava | 04/11/2008

    This is the best recipe we have found - and it's SO good- we have had guests ask where we bought the salsa from- fantastic taste. Completely worth it to make your own salsa- it;s 1000 times better than the best supermarket one.

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