Roasted Tomato and Cilantro Salsa

By á-47

Ingredients

• 5 medium tomatoes, halved and seeded
• 1 small sweet onion, cut into wedges
• 8 cloves garlic, peeled
• 2 fresh jalapenos, havled and seeded
• 1 Tbsp. olive oil
• 1/2cup chopped yellow sweet pepper (1 small)
• 2 Tbsp. snipped fresh cilantro
• 1/2 tea. finely shredded lime peel
• 1 Tbsp. lime juice
• 1 tea. snipped fresh oregano or 1/2 tea. dried Mexican oregano
• 1/2 tea. ground cumin
• 1/4 tea. salt

Preparation

Step 1

Preheat oven to 450 degrees. Line a 15x10x1" 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 jalapenos.

Coarsely chop vegetables.

In a medium bowl, combined roasted veggies and remaining ingredients.