Roasted Salsa

Perfectly blended flavors and fresh ingredients make this salsa a summer hit.
Roasted Salsa

Roasted Salsa

Grilled or broiled, a seared veggie is a flavorful veggie. And this roasted salsa takes advantage of the many delicious flavors summer has to offer.

By: Olga Massov


4 medium-sized tomatoes (1-1/2 pounds)
1 medium white onion, peeled and halved
3 jalapenos, trimmed
4 garlic cloves, unpeeled
Juice of 2 limes
1-1/2 tps. kosher salt, plus more to taste
1/4 tps. freshly ground black pepper, plus more to taste
1/4 cup fresh cilantro, chopped (optional)


1. Heat broiler with rack in top position. Place the tomatoes, onion, jalapenos and garlic in a single layer on a rimmed baking sheet. Broil for 6-8 minutes, until the vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently (remove garlic earlier if browning too quickly).

2. Discard garlic skins. In a food processor pulse garlic and vegetables until coarsely pureed. Add the lime juice and season with salt and pepper. Pulse to combine.

3. Transfer salsa to a bowl and stir in cilantro.

Salsa will keep in the refrigerator for up to 3 days, or frozen for up to 3 months.

Makes about 3 cups.



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