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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 49.7
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.8 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.6 g

View full nutritional breakdown of Roasted Tomato Salsa calories by ingredient
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Roasted Tomato Salsa

Submitted by: MONIRAQ

Introduction

Home-made salsa better than anything you could get in a jar. Home-made salsa better than anything you could get in a jar.
Number of Servings: 4

Ingredients

    Pre-heat oven broiler.
    Line a cookie sheet with foil and spray with non-stick cooking spray.
    Cut tomatoes in half, lengthwise. (You can use any tomatoes but I prefer to use Roma tomatoes.)
    Slice onion in half and slice one half of the onion in half. (Use one quarter of the onion.)
    Peel garlic cloves. (Unless you REALLY like garlic, don't use more than 2 cloves.)
    Slice serrano peppers in half, lengthwise. If you don't want it too hot, remove the ribs and seeds. (You might want to use gloves when you slice these as the hot oil stays on your hands for a while.)
    Place above veggies cut side up on the cookie sheet. If you have a Misto, spray veggies with olive oil. If you don't have a Misto, brush veggies with oil.
    Broil until veggies begin to char and have blackened skins.
    Remove from oven and cool.
    Once cooled, add all veggies to a blender with a good handful of cilantro and the lime juice.
    Blend until thoroughly mixed.
    Salt & Pepper to taste.

Directions

Broil vegetables until the skins begin to noticeably char. Approximately 5-15 minutes depending on broiler.

Makes approximately 4 half-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MONIRAQ.






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