Roasted Tomato Salsa
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)
What You'll Need
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
How to Make It
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.
This salsa goes well with baked chips, burritos, tostadas, and tacos.
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