Roasted Tomato Salsa

by Jennifer

I’ve adapted this recipe from Cooking Light.

  • 6 plum tomatoes
  • 3 large garlic cloves, unpeeled
  • 2 jalapeno peppers
  • 1/2 red onion, cut in two
  • 1/2 cup chopped cilantro
  • juice of 1 lime
  • 1/4 tsp salt

Preheat broiler;  line a rimmed baking sheet with foil and place the tomatoes (one of my plum tomatoes went bad so I substituted a regular tomato), garlic, peppers and onion on it.

Broil for 8 minutes;  turn all the vegetables over and broil another 8 minutes.  Let cool.

Peel the peppers and garlic;  process to a paste in a mini-processor (or a large food processor, if you like) and transfer to a bowl.

Cut the onions into smaller pieces, and use the processor to chop into small pieces;  transfer to the bowl.

Peel the tomatoes, add them to the bowl,

and use a potato masher to smash the tomatoes into coarse pieces (watch out for spurting juice).

Stir in cilantro, lime juice and salt.  Serve with tortilla chips.

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