Roasted Tomato Salsa

Salsa has never been easier! Simply roast your ingredients, throw them in a jar and immersion blend them.

Ingredients

• 13 (725 g) Roma tomatoes, halved
• ½ medium (70 g) red onion, peeled, cut into large chunks
• 1 (20 g) jalapeño, stemmed, halved
• ½ bunch (15 g) fresh cilantro leaves, stemmed
• 2 limes, peeled, halved
• 2 teaspoons kosher salt, optional
• 3 Tablespoons (45 ml) extra virgin olive oil

Directions

1. Preheat oven to 400°F (200°C). Place all ingredients into a medium-sized bowl and toss to coat with olive oil and salt. Spread evenly onto the prepared sheet pan.
2. Place in preheated oven and bake for 25-30 minutes.
3. Place ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
4. Start the blender on its lowest speed, then increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 30 seconds or until desired consistency is achieved. Increasing the Variable speed creates a smoother texture. Cool or serve slightly warm.

Notes

For a deeper flavor, skip the oil and roasting. Instead, char your tomatoes, onions, and jalapeno on the grill.

Nutrition

1 serving (53g)

• Calories: 45

• Total Fat: 3.5g

• Total Carbohydrate: 3g

  • Dietary Fiber: 1g
  • Sugars: 2g

• Protein: 1g

• Cholesterol: 3.54mg

• Sodium: 300mg