Mexican · Lunch
Roasted Tomato Salsa (Dairy-Free)
Roasted salsa made from charred plum tomatoes, garlic, onion, and jalapeño, blended with cilantro and lime juice into a smoky, chunky sauce. Naturally dairy-free and served with corn tortilla chips for scooping.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
184Calories
4.2gProtein
6.6gFat
31.7gCarbs
6.5gSugar
6.3gFiber
637mgSodium
0mgChol
0.9gSat Fat
580mgPotassium
55mgCalcium
1.7mgIron
0mcgVitamin B12
32mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Heat broiler to high, line a baking sheet with foil, and arrange tomatoes, garlic cloves, onion wedges, and jalapeno halves in a single layer. Drizzle with olive oil.
2
Char
Broil on the top rack for 8 to 10 minutes, turning once, until tomato skins blister and blacken and onion edges char.
3
Cool
Let charred vegetables rest for 10 minutes until cool enough to handle, then squeeze garlic from skins.
4
Plate
Transfer tomatoes, garlic, onion, jalapeno, cilantro, lime juice, and salt to a blender; pulse to coarse puree. Serve with tortilla chips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 2 medium plum tomatoes
- 4 cloves4 cloves garlic, unpeeled
- 11 white onion, cut into wedges
- 11 jalapeno, halved and seeded
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 2 oz28g, about 8 fries corn tortilla fries
