Roasted Tomato Salsa and Homemade Chips
The most delicious homemade salsa ever!
Servings: 8
Calories: 67kcal
Ingredients
- 2 ½ lbs tomatoes tough cores removed, and cut into quarters
- 3 cloves of garlic peeled
- 1 medium sweet onion peeled and quartered
- 1-2 jalapeño peppers halved and seeded
- 2 Tbs olive oil
- ¼ cup fresh cilantro or more to taste
- 1 teaspoon cumin
- 3 Tbs fresh lime juice
- ⅛ teaspoon kosher salt to taste
Instructions
- Preheat oven broiler to high.
- Place tomatoes, garlic, onion and peppers in a large mixing bowl, and add olive oil. Toss vegetables until coated with oil.
- Spread vegetables on a baking sheet, in a single layer.
- Broil for 5 to 10 minutes or until the outsides of vegetables are lightly charred. Stir and flip vegetables so they are evenly cooked on all sides. About 15 minutes total.
- Remove pan from oven and let vegetables cool.
- Transfer roasted vegetables and fresh cilantro to a food processor and process to desired consistency.
- Transfer chopped or pureed vegetables to a medium bowl, and add cumin, salt, and lime juice.
- Stir well, cover, and let stand for up to an hour to allow flavors to blend. Adjust seasonings if necessary.
Notes
Serve salsa at room temperature, or slightly warm.
Store in a jar in the refrigerator for 4-5 days.
Store in a jar in the refrigerator for 4-5 days.
Nutrition
Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 45mg | Potassium: 379mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1240IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg