Salsa you can make yourself!
- 2 lb. tomatoes about 4 medium, cored and cut in half crosswise
- 1 medium yellow onion use white onion for hotter salsa
- 2-3 jalapeno peppers use serrano peppers for hotter salsa
- 3 garlic cloves unpeeled
- Salt to taste
- 2 TB lime juice from approx. ½ a lime
- 2 TB finely chopped cilantro
Heat broiler. Place tomatoes, cut side down, on a foil-lined, rimmed baking sheet.
Fit onions, chilis and garlic around the tomatoes so that everything is snug but not overlapping.
Place pan in broiler. In 3 minutes turn the chilis. In 3 more minutes remove the chilis and garlic and turn the onions. Broil for an additional 10 minutes before removing from oven.
Peel the garlic and place in a blender with half of the roasted tomatoes. Blend until smooth. Transfer to a medium bowl.
Place the remaining tomatoes in a colander over the sink and squeeze gently to remove excess liquid. Allow to drain for a few minutes, then chop the tomatoes and add to the bowl of puree.
Finely chop the peppers (removing seeds and stem) and the onion. Mix into the puree and season with salt.
Allow the salsa to cool.
Stir in lime juice and cilantro.
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.