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  • 5 medium tomatoes, halved and seeded
  • 1 small sweet onion (such as Vidalia or Maui), cut into wedges
  • 8 cloves garlic, peeled
  • 2 fresh jalapeno chile peppers, stemmed, halved, and seeded (see tip, at left)
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow sweet pepper (1 small)
  • 2 tablespoons snipped fresh cilantro
  • 1/2 teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • 1 teaspoon snipped fresh oregano or 1/2 teaspoon dried Mexican oregano or dried oregano, crushed
  • l/2 teaspoon ground cumin
  • 1/4 teaspoon salt


Servings 8
Preparation time 35mins
Cooking time 55mins


Step 1

Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place tomatoes, cut sides down, on prepared pan. Place onion, garlic, and chile peppers on baking pan; drizzle with olive oil. Roast for 20 minutes or until tomato and pepper skins are charred and onion is tender. When cool enough to handle, pinch tomato skins to remove and use a knife to peel skins from chile peppers. Coarsely chop vegetables.

In a medium bowl, combine roasted vegetables and remaining ingredients.

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