Ingredients and Weight:
- Medium green tomatoes, 2.5 lbs, diced
- Medium yellow onion, 1, chopped
- Medium red bell pepper, 1, chopped
- Medium jalapeño, 1, seeded and minced (optional)
- Fresh cilantro, 1/2 cup, chopped
- Garlic cloves, 3, minced
- Ground cumin, 1 teaspoon
- Lime juice, 1/4 cup
- Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss tomatoes, onion, bell pepper, jalapeño (if using), cilantro, garlic, cumin, lime juice, salt, and pepper in a large bowl.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast for 40-45 minutes, or until the tomatoes are softened and lightly browned.
- Let cool slightly, then transfer to a food processor or blender and pulse until smooth.
- Season with additional salt and pepper to taste, if necessary.
Nutritional Information:
- Calories: 120 per 1/2 cup serving
- Fat: 2g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 5g
- Vitamin C: 40% DV
Dish Characteristics:
- Vibrant green color
- Tangy, savory, and slightly spicy flavor
- Light and refreshing
- Perfect for dipping chips, tacos, burritos, and more
User Comments:
- "Wow, this salsa is so good! I love the combination of roasted tomatoes and fresh cilantro."
- "This is my new go-to salsa recipe. It's so flavorful and easy to make."
- "I'm not usually a fan of green tomatoes, but this salsa has changed my mind. It's delicious!"
- "Perfect for summer gatherings and potlucks."
- "Great salsa for a Mexican or Tex-Mex inspired meal."
Special Precautions and Tips:
- To remove the seeds from the jalapeño, cut it in half lengthwise and use a spoon to scoop out the seeds and white ribs.
- If you don't have a food processor or blender, you can chop the roasted vegetables finely by hand.
- Taste the salsa before serving and adjust the seasonings as desired.
- Roast the vegetables until they are softened but not burnt. Over-roasting can make the salsa bitter.
