Roasted Tomato Lime Salsa

"This salsa is so good. I've made other salsas before, but this recipe is so much better. If it's too hot for ya, just use one pepper."
 
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Ready In:
10mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Soak the finely chopped onion in the lime juice for 10 minutes.
  • Meanwhile, put the jalapenos, garlic cloves and tomatoes in a pan and char on all sides.
  • Put the charred items in a blender and puree until blended but still a bit chunky. Add the onion (with lime juice), cilantro, salt and pepper and blend just until all ingredients are mixed together.
  • Chill for half an hour (will be hot) or put in the freezer for 10 minutes if you want to eat it sooner.
  • Will keep for about a week in an airtight container.

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RECIPE SUBMITTED BY

I used to enjoy a mash-up of ingredients in all my recipes. Now my son has been diagnosed with a multitude of allergies including corn and egg and we've had to go on a diversified rotary diet. Probably a blessing in disguise. My allergies have always bothered me and at the age of 26 I "suddenly" developed a coconut allergy. I'm learning more and more about the way food allergies develop and am learning to cook in a whole new way. If you're going on a diet like this and would like to see our rotation, let me know. Everyone's allergies are different, though, so before you use any of my rotation diet recipes, please consider any hidden sources of your own problem foods.
 
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