1LargeRed Onionpeeled, halved and sliced to about 1/2 inch size.
1mediumJalapeno Pepperstemmed, halved and cut into slices
½CupFresh Cilantro (coriander)chopped
1TablespoonFresh Lime Juice
1TeaspoonGround Cumin
1TablespoonOlive Oil
1-2TeaspoonKosher Saltor as per taste
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INSTRUCTIONS
Charr your tomatoes, onions, garlic cloves (unpeeled), jalapenos in a grill pan with some butter at medium-heat until the tomatoes form a blackened crust on it.You can also do the same in a broiler. First Preheat your broiler to high. Arrange the veggies evenly and broil for 7-8 minutes or until you see blistered tops over the tomatoes.
Peel the skin of garlic cloves and discard it. Transfer everything into a blender or fruit processor. Throw in all the other ingredients - cilantro, lime juice, ground cumin, kosher salt, and olive oil - and blend your salsa until smoothYou can also cool your veggies before you put them in the blender to get them pureed.
Check the seasoning. Taste for any extra requirement of salt or lemon juice. You can serve this immedietly or if you want to store it then keep it in an air-tight container in the refrigerator. You can store this for up to a week.
Video
Notes
Storage:
Can be stored in an airtight container for upto a week in the refrigerator.
Salsa with Fresh Tomatoes
I have used fresh Roma Tomatoes for this Salsa recipe. However, feel free to swap it with canned fire roasted tomatoes for ease and to skip time.
Nutrition
Nutrition Facts
Roasted Tomato Salsa (Better than Canned)
Amount Per Serving
Calories 142Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1181mg51%
Potassium 707mg20%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 9g10%
Protein 3g6%
Vitamin A 2253IU45%
Vitamin C 49mg59%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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