Roasted Salsa

  • 12 roma (plum) tomatoes

  • 2 cloves garlic, unpeeled

  • 1 small onion, quartered

  • 1 jalapeno chile pepper

  • 1 1/2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 3 tablespoons fresh lime juice

  • 1/4 cup chopped fresh cilantro


  1. Preheat the broiler.
  2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  3. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

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