Ingredients and Weight:
- 2 pounds (907 grams) Roma tomatoes, halved
- 1 large yellow onion (283 grams), chopped
- 4 cloves garlic (12 grams), minced
- 2 jalapeno peppers (36 grams), seeded and finely chopped
- 1/2 cup (60 ml) olive oil
- Salt and black pepper to taste
- 1/4 cup (3 grams) fresh cilantro, chopped (optional)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (204°C).
- In a large bowl, combine the tomatoes, onion, garlic, jalapenos, olive oil, salt, and pepper. Stir to coat.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast in the oven for 30-35 minutes, or until the tomatoes are soft and charred.
- Remove from the oven and let cool slightly.
- Transfer to a blender or food processor and puree until desired consistency.
- Stir in the cilantro, if using.
Nutritional Information:
Per 1/4 cup serving:
- Calories: 45
- Fat: 2 grams
- Carbohydrates: 7 grams
- Protein: 1 gram
Dish Characteristics:
- Tangy and flavorful
- Roasted tomatoes add a smoky, caramelized flavor
- Versatile, can be used as a dip, spread, or marinade
User Comments:
- "This salsa is absolutely delicious! The roasted tomatoes give it such a unique and complex flavor."
- "I love the freshness of the cilantro in this recipe."
- "I used it as a dip for tortilla chips and it was a hit at my party."
- "I'm not usually a fan of salsa, but this one is amazing!"
Special Precautions and Tips:
- Use ripe tomatoes for the best flavor.
- If you don't have jalapenos, you can substitute another type of chili pepper, such as serranos or cayenne.
- For a spicier salsa, leave the seeds in the jalapenos.
- Serve the salsa with tortilla chips, tacos, burritos, or grilled meats.
