Roasted Tomato Salsa by Debbie Kotchey
Roasted Tomato Salsa
by Debbie Kotchey @deb.makes.lowcarb.delish
A quick and easy salsa made with roasted tomatoes, spicy peppers, onions, garlic, and lime juice. Roasting the vegetables intensifies the taste, kicks up the heat in the peppers, and brings out a mild sweetness in the tomatoes and onions. Making it a restaurant-style salsa that is better than store bought salsa. Serve with your favorite chips are load it up on grilled chicken, baked fish or over scrambled eggs for a healthy meal.
- 1 pounds Roma tomatoes, halved lengthwise
- 2 large garlic cloves, peeled
- 1 medium onion, peeled and cut into quarters
- 1 to 2 jalapeño peppers, cored and halved
- 1 hot chili pepper, cored and halved
- 1/4 cup chopped fresh cilantro or fresh parsley
- 1 tablespoon freshly-squeezed lime juice
- 1 teaspoon fine sea salt
Preheat broiler to high (500 degrees).
On a large baking sheet, arrange the tomatoes skin side up, jalapeño and chili pepper skin side up, garlic cloves, and onion in an even layer. Drizzle with olive oil. Broil for 6-8 minutes, or until the tomatoes and peppers have blistered and start to blacken.
- Remove the pan from the oven. Let the vegetables cool slightly. Transfer the tomatoes, garlic, onion and peppers to the bowl of a food processor or blender. Pulse a few times, add in cilantro (or parsley). Puree the salsa until smooth or desired consistency. Add in the lime juice and season with salt. Serve immediately or refrigerate for up to 3 days.