Sue’s Roasted Tomato Salsa
- Yield: 20
- Prep Time: 20 minutes
- 5-6 Roma (plum) tomatoes - If large, cut in half
- 1⁄2 small onion, halved
- 1 clove garlic
- 1⁄2 jalapeno pepper
- 1 1⁄2-2 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1⁄2 teaspoon ground cumin
- 3 tablespoons fresh lime juice
- 1/8 cup chopped fresh cilantro
- Adams Tortilla Strips
Preheat broiler. In a baking dish, place the tomatoes, garlic, onion and jalapeno pepper. If tomatoes were cut, place cut side down in the pan. Drizzle with olive oil.
Checking often, broil 8-10 minutes, or until the outsides of the vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and seeds and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Serve with Adams Tortilla Strips