Ingredients and Weight:
- Roma tomatoes: 2 pounds
- White onion: 1 medium, chopped (about 1 cup)
- Jalapeño pepper: 1 medium, seeded and minced (adjust amount for desired heat)
- Garlic cloves: 4, minced
- Fresh cilantro: 1/2 cup, chopped
- Lime juice: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/4 teaspoon
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Roast tomatoes: Preheat oven to 450°F (230°C). Cut tomatoes in half lengthwise and place them on a baking sheet coated with olive oil. Roast for 15-20 minutes, or until charred and softened.
- Remove skins: Once tomatoes are roasted, remove them from the oven and let them cool slightly. Peel the charred skins off the tomatoes.
- Combine ingredients: In a large bowl, combine roasted tomatoes, onion, jalapeño, garlic, cilantro, lime juice, salt, and black pepper. Stir well to combine.
- Adjust flavors: Taste the salsa and adjust seasonings as needed. Add more lime juice, salt, pepper, or jalapeño to suit your preferences.
Nutritional Information (per 1/4 cup serving):
- Calories: 20
- Fat: 0g
- Carbohydrates: 5g
- Protein: 1g
- Fiber: 2g
Dish Characteristics:
- Spicy and flavorful with a smoky roasted flavor
- Bright red color
- Chunky texture with visible tomato pieces
- Versatile and can be used as a dip, topping, or cooking ingredient
User Comments:
- "This salsa is so good! It has the perfect balance of heat, acidity, and sweetness."
- "I love the smoky flavor the roasting adds to the tomatoes. It's a delicious and authentic Tex-Mex salsa."
- "I used this salsa on tacos and it was amazing! It really elevated the flavor."
Special Precautions and Tips:
- Wear gloves when handling jalapeño peppers to avoid capsaicin burn.
- If you don't have time to roast the tomatoes, you can use canned tomatoes instead.
- Add a touch of honey or agave syrup to balance the acidity if desired.
- Serve the salsa immediately or refrigerate for up to 3 days for best flavor.
