Roasted Tomato Salsa

By vealam

Ingredients

• 12 roma tomatoes, halved lengthwise
• 3 yellow onions, quartered and divided
• 3 jalapeno peppers, halved lengthwise, seeded and divided
• 1 head garlic, halved crosswise
• 2 tablespoons extra virgin olive oil
• 1 bunch cilantro
• 11/2 tablespoons cumin
• juice of 2 limes
• salt and pepper to taste

Details

Servings 2
Adapted from spoonforkbacon.com

Preparation

Step 1

1. Preheat oven to 375˚F.
2. Place tomatoes, 2 onions, 2 jalapenos, and the head of garlic on a baking sheet (cut side up) and drizzle with oil. Season with salt and pepper and roast for about 30 minutes or until tomatoes sweat and wilt.
3. Remove from the oven and allow contents to cool, about 20 minutes.
4. Pour mixture into a blender and add remaining ingredients.
5. Cover, removing the center, plastic part of the lid.
6. Cover the lid-hole with a clean dish cloth and puree until smooth.
7. Adjust seasonings and refrigerate for at least an hour. Serve.