roasted tomato salsa

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Servs: 24   Prep:   Cook:

"This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try."

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  • add   1 small onion, quartered
  • add   1 teaspoon ground cumin
  • add   12 roma (plum) tomatoes
  • add   1 1/2 tablespoons olive oil
  • add   1 jalapeno chile pepper
  • add   3 tablespoons fresh lime juice
  • add   2 cloves garlic, unpeeled
  • add   1/4 cup chopped fresh cilantro
  • add   1/4 teaspoon salt


  1. Preheat the broiler.
  2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  3. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

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