Mexican · Lunch
Roasted Tomato Salsa
A Mexican dip built from oven-roasted plum tomatoes, charred jalapeño, garlic and onion, blended with lime juice and fresh cilantro. Broiling replaces traditional oil-frying, keeping the dip bright, smoky and light. Served chilled with baked tortilla chips or fresh vegetable sticks for scooping.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
95Calories
3.1gProtein
1.1gFat
20.4gCarbs
9.2gSugar
5.8gFiber
320mgSodium
0mgChol
0.1gSat Fat
620mgPotassium
55mgCalcium
1.3mgIron
0mcgVitamin B12
38mgVitamin C
Goes well with
Mexican Lager or Cerveza Clara
local
Agua Fresca de Sandía (Watermelon Water)
international
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-carb
low-calorie
Instructions
1
Prep
Halve the tomatoes and jalapeño, peel the garlic cloves, slice the onion, and arrange all on a foil-lined baking sheet with skins facing up.
2
Char
Broil on high for 10 to 12 minutes until tomato skins blister and blacken in spots and jalapeño softens.
3
Blitz
Transfer charred vegetables, lime juice, salt and pepper to a blender; pulse 5 to 6 times until coarse and chunky.
4
Plate
Stir cilantro into salsa by hand, spoon into a bowl, and serve chilled with vegetable sticks or tortilla chips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g plum tomatoes
- 22 jalapeno
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp lime juice
- 4 tbsp4 tbsp cilantro
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
