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Classic Roasted Salsa Photo: Anders Schonnemann

Classic Roasted Salsa

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 http://www.marthastewart.com/919620/classic-roasted-salsa
4.38889
Rated
87.7778100(36)36
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Makes 3 cups

Ingredients

    • 2 large tomatoes (1 1/2 pounds)
    • 1 medium white onion, halved
    • 3 jalapenos
    • 3 garlic cloves, unpeeled
    • 3 tablespoons fresh lime juice (from 2 limes)
    • Coarse salt and ground pepper
    • 1/4 cup chopped fresh cilantro

Directions

  1. Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
  2. 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).
  3. 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.
  4. Transfer salsa to a bowl and stir in cilantro.

Cook's Note

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.

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