Roasted tomato salsa

December 2, 2009

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Makes 2 cups or enough to serve 6

6 plum tomatoes, cored and halved
2 jalapeno or other chili peppers, cored, seeded, and halved
1 small red onion, thinly sliced
1 tablespoon vegetable oil
Salt, to taste
1 clove garlic, finely chopped
Juice of 1 lime, or to taste
2 tablespoons chopped fresh cilantro or parsley
1. Turn on the broiler. In a small roasting pan, set the tomatoes, jalapeno, and onion. Sprinkle with oil and salt. With your hands, turn the vegetables to coat them all over.

2. Broil the mixture about 5 inches from the element, turning several times, for 10 minutes or until they are softened and charred all over.

3. In a food processor, work the tomato mixture with the garlic in on-off motions until it is chunky.

4. Transfer to a bowl. Stir in the lime juice and cilantro or parsley. Taste for seasoning and add more salt or lime juice, if you like. Sheryl Julian