Roasted Salsa Roja
Ingredients
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3 tomatoes (about 1-1/2 pounds total), quartered and cored
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⅓ cup chopped onion (1 small)
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5 cloves garlic, peeled
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1 fresh jalapeño chile pepper, stemmed, halved, and seeded*
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2 - 3 tablespoon vegetable oil
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1 cup snipped fresh cilantro
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¼ - ⅓ cup lime juice
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½ teaspoon sugar
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1 teaspoon salt
Directions
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Preheat broiler. In a large bowl combine tomatoes, onion, garlic, and chile pepper; toss with just enough of the oil to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly.
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Broil 5 to 6 inches from heat for 8 minutes. Turn vegetables. Broil for 6 to 8 minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes.
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Transfer roasted vegetables and their cooking juices to a food processor; pulse with several on/off turns until all ingredients are coarsely chopped. Add cilantro, lime juice, and sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill for up to 3 days.
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (per serving)
| 19 | Calories |
| 1g | Fat |
| 2g | Carbs |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 19 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Sodium 76mg | 3% |
| Total Carbohydrate 2g | 1% |
| Total Sugars 1g | |
| Vitamin C 8.3mg | 9% |
| Calcium 10.1mg | 1% |
| Iron 0.2mg | 1% |
| Potassium 92mg | 2% |
| Folate, total 8.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.