Roasted Tomato Salsa
Roasting tomatoes is a great way to bring out their flavors, including the sweetness, in a way that’s different from raw tomatoes.
Prep: 5 mins
Cook: 50 mins
Yield: 2 cups
It also removes a lot of their liquid content, which is handy for making a salsa that’s chunky and not overly watery.
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
Ingredients
Ingredients
- 1½ cups chopped tomatoes
- 2 garlic cloves
- ¼ cup chopped onions
- 1½ Tbsp lemon juice
- 2 Tbsp chopped jalapeño
- 2 Tbsp chopped fresh cilantro
- ¼ tsp ground cumin
- ¼ tsp chili powder
- Salt, to taste
Instructions
Instructions
- 1. Preheat oven to 400 degrees F. Place tomatoes and garlic cloves on a parchment-lined baking sheet and cook for 45–50 minutes.
- 2. Place tomates, garlic, and remaining ingredients in a food processor and pulse 5–6 times, until blended but still chunky.
- 3. Adjust seasonings if necessary.
Cooking Tips
Cooking Tips
- 1. This salsa goes well with baked chips, burritos, tostadas, and tacos.
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