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Roasted Tomato Salsa

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https://youtu.be/BNO-M3JK6ic

Roasted Tomato Salsa

Cook Time : Active: 5 minutes Inactive: 15 minutes
Yield: 2 1/2 cups

5 ripe tomatoes. cut in half
2 small white onions, cut in quarters
2 jalapenos, cut in half. If you want it less spicy seed them or use less.
8 garlic cloves, peeled
1/4 cup olive oil
1 teaspoon cumin
1/4 cup cilantro leaves
1 lime, juiced
2 teaspoons salt
1 teaspoon pepper

Preheat the broiler and set an oven rack in the middle of the oven. Line a rimmed baking sheet with aluminum foil.
Place the tomatoes, onions, garlic, whole stemmed peppers and olive oil directly on the prepared baking sheet and toss with your hands. Broil until you get a char on the tomatoes and are soft, 10-15 minutes.
Put the vegetables and juices in a blender. Add the salt, juice, cilantro and cumin and pulse until just slightly chunky.* Serve warm, at room temperature or chilled.
*If salsa is thick add more lime or you may add a little water.