Roasted Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 TBSP Olive Oil3 Large TomatoesLarge onion1 whole bulb of garlic1/2 Cup Fresh corn 1 Jalapeno pepper3 TBSP fresh Cilantro1/4 tsp of Sea Salt
Preheat oven to 350 degrees.
Core tomatoes and slice in 6 large wedges. Peel onion and cut into aprox. 6 wedges. Pop garlic with back of knife. Place tomatoes, onion, and garlic on a large baking sheet. Drizzle veggies with olive oil, tossing to coat evenly. Place baking sheet on the middle rack, and place corn (in the husks) on the bottom rack. After 15 minutes, rotate corn and check on veggies.
After the veggies have cooled, cut into bite size pieces and cut up your pepper and Cilantro. Add 1/4 tsp of Sea Salt for taste or omit.
Makes aprox 4 cups. Serves 16- 1/4 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user GHFAN396.
Core tomatoes and slice in 6 large wedges. Peel onion and cut into aprox. 6 wedges. Pop garlic with back of knife. Place tomatoes, onion, and garlic on a large baking sheet. Drizzle veggies with olive oil, tossing to coat evenly. Place baking sheet on the middle rack, and place corn (in the husks) on the bottom rack. After 15 minutes, rotate corn and check on veggies.
After the veggies have cooled, cut into bite size pieces and cut up your pepper and Cilantro. Add 1/4 tsp of Sea Salt for taste or omit.
Makes aprox 4 cups. Serves 16- 1/4 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user GHFAN396.
Nutritional Info Amount Per Serving
- Calories: 37.8
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 41.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.9 g
- Protein: 0.9 g
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