Recipes and Cooking Roasted Salsa Roja 5.0 (1) Add your rating & review Roasting the tomatoes, onion, garlic, and jalapeno elevates this homemade roasted salsa recipe to gourmet territory. Everyone will be asking how you made this delicious blender dip! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 11, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Broil Time: 14 mins Cool Time: 10 mins Total Time: 54 mins Servings: 24 Yield: 3 cups Jump to Nutrition Facts Ingredients 3 tomatoes (about 1-1/2 pounds total), quartered and cored ⅓ cup chopped onion (1 small) 5 cloves garlic, peeled 1 fresh jalapeño chile pepper, stemmed, halved, and seeded* 2 - 3 tablespoon vegetable oil 1 cup snipped fresh cilantro ¼ - ⅓ cup lime juice ½ teaspoon sugar 1 teaspoon salt Directions 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. 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. Transfer roasted vegetables and their cooking juices to a food processor; pulse with several on/off turns until all ingredients are 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 for up to 3 days. * 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. Rate it Print Nutrition Facts (per serving) 19 Calories 1g Fat 2g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 19 % Daily Value * Total Fat 1g 1% Sodium 76mg 3% Total Carbohydrate 2g 1% Total Sugars 1g Vitamin C 8.3mg 42% Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 92mg 2% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.