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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe demonstrates how roasting typical salsa ingredients-tomatoes, onions, jalapeño, and garlic-adds a smoky dimension. Some vegetables will char before others, so keep an eye on them when they're roasting, and remove as they are done; garlic is usually the first to char. Serve with baked tortilla chips, grilled fish, or chicken. -Recipe by Taji Marie Ingredients:
8 plum tomatoes, halved and seeded |
3 garlic cloves, peeled |
1 small white onion, peeled and quartered |
1 jalapeño pepper, halved and seeded |
cooking spray |
1/2 cup chopped cilantro |
3 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 500°.
2. Place first 4 ingredients on a baking sheet coated with cooking spray. Bake at 500° for 20 minutes or until charred; stir occasionally. Remove from oven; cool.
3. Place vegetables in a food processor, and pulse 10 times or until chunky. Place in a medium bowl, and stir in cilantro and the remaining ingredients. Cover and chill.
4. Note: Store, covered, in the refrigerator for up to 3 days.
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