Summer is the time for fresh, in-season tomatoes. One way to spice up your life is to make homemade salsa, which is so much better than the stuff you buy at the grocery store! By roasting the vegetables first, you develop more of a smoky flavor, sure to be a crowd-pleaser. This goes great over tacos, scrambled eggs or with your favorite tortilla chip.
2 ½ pounds Roma tomatoes (about 6), sliced in half
2 large jalapeños, stems and seeds removed and sliced in half lengthwise
1 medium sweet onion, peeled and sliced in quarters
4 medium garlic cloves, unpeeled
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon cumin
Juice of 1 lime
¼ cup fresh cilantro, roughly chopped (packed)
Preheat the oven to 425°F. Place the tomatoes, jalapeños, onion and garlic in a mixing bowl. Pour the olive oil over and toss well to combine.
Spread the vegetables onto a lined sheet pan in a single layer. Roast the vegetables for 20 to 25 minutes or until they start to blacken in spots. Turn them after about 15 minutes, so they cook evenly. When the vegetables are cooked, remove from the oven and let them cool for about 5 minutes.
When the vegetables are cool enough to handle, remove the skins from the garlic, and place all of the vegetables into a blender or food processor, along with the salt, cumin and lime juice.
Pulse several times or blend/process to almost desired consistency. Add the cilantro, and pulse 3-4 more times to incorporate.
Taste and adjust any seasonings. Serve warm with chips or vegetables. Makes about 2 cups (4 servings).
Nutrition information for recipe:
Calories: 128, Total Fat: 7g, Saturated Fat: 1g, Total carbohydrate: 14g, Fiber: 2.5g, Added Sugar: 0g, Protein: 2g
Printable recipe available at: https://foodandnutrition.org/blogs/stone-soup/sheet-pan-restaurant-style-salsa/