Roasted Salsa
If you have about 38 minutes to spend in the kitchen, Roasted Salsa might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For 49 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 57 calories, 1g of protein, and 4g of fat each. Head to the store and pick up fresh cilantro, vegetable oil, jalapeno, and a few other things to make it today. 221 person found this recipe to be delicious and satisfying. Many people really liked this Mexican dish. It works well as a cheap hor d'oeuvre. It is brought to you by Lady Behind the Curtain. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is pretty good. If you like this recipe, take a look at these similar recipes: Salsa de Molcajete (Roasted Tomato and Green Chile Salsa), Roasted Tomatillo Salsa (Salsa Verde), and Roasted Tomato Salsa (Salsan Asada).
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 18 minutes
Ingredients:
1 cup fresh cilantro, chopped
5 garlic cloves, peeled
1/2 teaspoon granulated sugar
1 fresh jalapeno, stemmed, halved, and seeded
1/3 cup fresh lime juice
1/2 cup onion, chopped
1 teaspoon salt
3 tomatoes (about 1 1/2 pounds), quartered and cored
2 to 3 tablespoons vegetable oil
Equipment:
baking sheet
broiler
aluminum foil
frying pan
food processor
Cooking instruction summary:
Preheat broiler.Line a cookie sheet with sides with foil.Add the tomatoes, onion, garlic and jalapeno.Drizzle enough oil over the vegetables to coat.Broil 5 to 6 inches from the heat for 8 minutes.Turn vegetables.Broil 6 to 8 minutes or until edges of vegetables begin to darken.Cool in pan 10 minutes.Transfer vegetables and their juices to a food processor.Pulse until the ingredients is coarsely chopped.Add cilantro, lime juice, sugar and salt.Pulse until salsa is desired consistency.Serve immediately or cover and refrigerate up to 3 days.
Step by step:
1. Preheat broiler.Line a cookie sheet with sides with foil.
2. Add the tomatoes, onion, garlic and jalapeno.
3. Drizzle enough oil over the vegetables to coat.Broil 5 to 6 inches from the heat for 8 minutes.Turn vegetables.Broil 6 to 8 minutes or until edges of vegetables begin to darken.Cool in pan 10 minutes.
4. Transfer vegetables and their juices to a food processor.Pulse until the ingredients is coarsely chopped.
5. Add cilantro, lime juice, sugar and salt.Pulse until salsa is desired consistency.
6. Serve immediately or cover and refrigerate up to 3 days.
Nutrition Information:
covered percent of daily need
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Easy Roasted Tomatillo Salsa Verde Recipe - How to Make Roasted Tomatillo Salsa Verde
