Roasted Tomato Salsa

Name: Roasted Tomato Salsa
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon cumin; 118 milliliters packed fresh cilantro; 2 cloves garlic, chopped; 2 mediums jalapeños, halved lengthwise and seeded; 1 smalls onion, chopped; 8 plum tomatoes, about 2 lb., halved lengthwise; 1 red bell pepper, quartered and seeded; 8 servings Salt and pepper

You can never have too many Mexican recipes, so give Roasted Tomato Salsan a try. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 22 calories. This recipe serves 8. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up jalapeños, cilantro, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 23 minutes.

Instructions

Preheat broiler to high; set a rack 4 inches from heat source. Arrange tomato halves cut side down on a broiling pan. Broil, watching carefully and turning pan as needed, until tomatoes are blackened and charred, about 10minutes.

Ingredients you will need

Tomato

Equipment you will use

Broiler

Frying Pan

Transfer to a plate and let cool.

Place bell pepper and jalapeos on broiling pan; broil until blackened and charred, 7 to 10 minutes.

Ingredients you will need

Bell Pepper

Equipment you will use

Frying Pan

Remove to a bowl, cover tightly with plastic wrap and set aside for 10 minutes. Peel pepper and jalapeos, but leave blackened skins on tomatoes. Coarsely chop tomatoes, pepper and jalapeos.

Ingredients you will need

Tomato

Pepper

Wrap

Equipment you will use

Plastic Wrap

Bowl

Working in batches if necessary, combine cooked tomatoes, bell pepper and jalapeos with onion, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a food processor. Pulse briefly until coarsely chopped. (Do not overprocess. The salsa should be chunky.) Pulse in cumin and cilantro. Season with additional salt and pepper. Cover and refrigerate until ready to serve.

Ingredients you will need

Salt And Pepper

Bell Pepper

Cilantro

Tomato

Garlic

Pepper

Cumin

Onion

Salsa

Salt

Equipment you will use

Food Processor

Equipment

Ingredients

Servings:

1teaspoon

cumin 118milliliters

packed fresh cilantro 2cloves

garlic, chopped 2mediums

jalapeños, halved lengthwise and seeded 1smalls

onion, chopped 8

plum tomatoes, about 2 lb., halved lengthwise 1

red bell pepper, quartered and seeded 8servings

Salt and pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.

Bright aromatic florals, cassis and red fruits complementing spice and savoury notes. The palate is supple and harmonious, with interesting layers and umami elements, fine texture and a lovely balanced finish.