Roasted Tomato Salsa Recipe
1 pound plum or Roma tomatoes, halved
1 large white onion, quartered
3 gloves garlic, unpeeled
1 tablespoon canola oil
⅓ cup cilantro leaves
2 tablespoons lime juice
½ teaspoon kosher salt
- Preheat broiler with rack in top position.
- Toss tomatoes, onion, garlic and jalapeños in oil and broil until blistered, about 8 minutes.
- Discard garlic skins. Place the blistered vegetables, cilantro, lime juice and salt in a food processor or blender and pulse until coarsely puréed. Serve!
Note: Can be made 2 days in advance and stored in the refrigerator.