Roasted Tomato Salsa I

SUBMITTED BY: KATKRO PHOTO BY: cookin'mama

"This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro (CORRIADER) and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try."

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PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Original recipe yield 3 cups

SERVINGS (Help)
Servings
US METRIC



INGREDIENTS (Nutrition)
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
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What to Drink?
Sauvignon Blanc
Mangorita


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