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Roasted Tomato Salsa

A mix of vegetables, herbs, and spices make this classic tomato salsa recipe endlessly customizable.
A jar of roasted tomato salsa surrounded by the produce used to make it
  • Yield 12 servings
  • Prep Time 10 minutes
  • Cook Time 30 minutes

Ingredients

  • 5 medium tomatoes, cut in half with seeds removed
  • 1 tsp. extra-virgin olive oil
  • 1/2 jalapeño, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green onions
  • 2 tbs. lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tbs. chopped fresh oregano
  • 1 tsp. minced fresh garlic
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper

Directions

STEP 1
Preheat the oven to 400 degrees F. Place the tomato halves on a baking sheet coated with the olive oil. Roast the tomatoes for 20 minutes or until they have a browned. Cool.
STEP 2
Place roasted tomatoes in a blender with the remaining ingredients and blend until smooth (about 30 seconds). (If you like hot salsa, add extra jalapeño!)
Cary
Cary Neff

Cary Neff is the vice president of corporate culinary services and Morrison Healthcare and the author of the New York Times bestseller Conscious Cuisine.

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