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- 3 medium tomatoes (about 1-1/2 pounds total), quartered and cored
- 1/3 cup chopped onion (1 small)
- 5 cloves garlic, peeled
- 1 fresh jalapeno chile pepper, halved and seeded*
- 2 - 3 tablespoons vegetable oil
- 1 cup fresh cilantro leaves, snipped
- 1/4 - 1/3 cup lime juice
- 1/2 teaspoon sugar
- 1 teaspoon salt
1. Preheat broiler. In a large bowl, combine tomatoes, onion, garlic, and chile pepper; toss with just enough of the oil to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly.
2. Broil 5 to 6 inches from heat for 8 minutes. Turn vegetables. Broil for 6 to 8 minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes.
3. Transfer roasted vegetables and their cooking juices to a food processor; pulse until coarsely chopped. Add cilantro, lime juice, and sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill.
- Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Prepare as directed, except coarsely chop all the vegetables, omit the oil, and omit steps 1 and 2. Process in food processor as directed in step 3.
- cal. (kcal) 19,
- Fat, total (g) 1,
- carb. (g) 2,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- vit. A (IU) 437,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 76,
- Potassium (mg) 92,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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