Roasted Tomato Salsa I

By cserumga

24 calories per 1/4 cup serving

Ingredients

• 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

Preparation

Step 1

Preheat the broiler.

In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.

Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.

Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.

In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.