Recipe of the Month
Roasted Tomato Salsa
  • 12 each Fresh Garden Tomatoes -- Decore, slice in half
  • 6 each garlic cloves, unpeeled
  • 1 each Spanish onion -- quartered
  • 1 each Jalapeno chile pepper (or more to taste)
  • 1 1/2 tablespoons Olive Oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro -- chopped




    Preheat the broiler.


    Place tomatoes skin-up on a baking dish along with garlic, onions, and pepper(s).


    Drizzle with olive oil.


    Broil until the edges of the vegetables are charred, 5-10 minutes.


    Remove from heat, discard garlic skins and jalapeno stems.


    Transfer toasted vegetables to a food processor and coarsely chop.


    Transfer to a mixing bowkl and mix in cumin, salt, lime juice and cilantro.


    Adjust flavorings and serve over fish, meat or with tortilla chips.

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