Quick Ideas for Roasted Salsa:
Serve with tortilla or pita chips
Spoon over grilled chicken breast
Toss with steamed vegetables, such as green beans and cauliflower
Pour over scrambled eggs for a fast breakfast-burrito filling
Use to top a baked potato
Mix with sour cream and serve as a dip for crudites
Use in place of ketchup on a burger
Enjoy with your favorite taco
Everyday Food, June 2011
- Prep Time 15 minutes
- Total Time 15 minutes
Yield Makes 3 cups
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2 large tomatoes (1 1/2 pounds)
1 medium white onion, halved
3 garlic cloves, unpeeled
3 tablespoons fresh lime juice (from 2 limes)
Coarse salt and ground pepper
1/4 cup chopped fresh cilantro
Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier if it is browning too quickly).
Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
Transfer salsa to a bowl and stir in cilantro.
If you prefer less heat, use fewer jalapenos or just remove the ribs and seeds.
For green salsa, use 1 1/2 pounds tomatillos in place of tomatoes and omit the lime juice.