Roasted Tomato Salsa

• servings: 2 cups
• total time: 25 minutes

Ingredients

4 vine-ripened tomatoes, quartered

2 small yellow onions, cut into wedges

6 cloves garlic, peeled

3 serrano chili peppers, stemmed (use less for a milder salsa)

¼ cup vegetable oil

2 teaspoons salt

1 teaspoon cumin

¼ cup cilantro leaves

2 tablespoons fresh lime juice, from one lime

Directions

Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.

Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.

Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Transfer to a bowl and serve warm, at room temperature, or slightly chilled.

Make-Ahead Instructions: The salsa will last nicely for up to a week; store in a covered container in the refrigerator.

Note: This recipe is not meant for canning.

Nutrition

• Serving Size: 1/4 cup
• Calories: 69
• Total Fat: 6 g
• Saturated Fat: 0 g
• Cholesterol: 0 g
• Sodium: 173 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 1 g