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Roasted Tomato Salsa

Serves 10

1 small head garlic
2 medium red bell peppers
3 medium tomatoes
1 small red onion, diced fine
2 tsp chopped fresh cilantro
1/4 C fresh lime juice
1 tsp hot red pepper sauce
1/2 tsp minced fresh jalapeño pepper
1/2 tsp ground cumin
1/4 tsp ground white pepper

Wrap the garlic in foil and bake at 300° for 40 minutes or until very soft. Squeeze the garlic out of the shells; purée until smooth.

Roast the peppers and tomatoes over an open flame, turning occasionally to blacken evenly. Place the roasted vegetables in a paper bag and let stand for 15 minutes. Rub off the skins with a paper towel. Remove the seeds. Chop into fine dice. Mix with remaining ingredients, including puréed garlic. Let salsa stand for about 1 hour before serving. Makes 2-1/2 C.

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