Mexican · Lunch
Roasted Tomato Salsa
Roasted tomato salsa is a Mexican dip made by charring plum tomatoes, onion, garlic and jalapeno under a broiler until blistered, then blending them with cilantro, lime juice and salt into a coarse, smoky sauce. Served room temperature with tortilla chips as a shared board starter.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
123Calories
3.3gProtein
2.6gFat
24.1gCarbs
9.1gSugar
5.3gFiber
695mgSodium
0mgChol
0.4gSat Fat
540mgPotassium
55mgCalcium
1.4mgIron
0mcgVitamin B12
28mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Halve the plum tomatoes and quarter the onion, then arrange both on a small baking sheet with the unpeeled garlic cloves and jalapeno half, skin sides up.
2
Char
Broil on high, about 4 inches from the element, for 8–10 minutes until tomato skins blister and char black in spots.
3
Cool
Let charred vegetables sit on the tray for 10 minutes until cool enough to handle, then peel the garlic.
4
Blitz
Add tomatoes, onion, garlic, jalapeno, cilantro, lime juice and salt to a blender; pulse 5–6 times until coarse and chunky.
5
Plate
Spoon salsa into a small bowl and arrange tortilla chips alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g plum tomatoes
- 11 white onion, peeled and quartered
- 4 cloves4 cloves garlic, unpeeled
- 11 jalapeno, stemmed
- 4 tbsp4 tbsp cilantro
- 2 tbsp30ml lime juice
- 1/2 tsp1/2 tsp salt
- 1 oz28g tortilla chips, to serve
