Roasted Tomato Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
2%
Roasted Tomato Salsa
20 min.
8
14kcal

Suggestions


Are you ready to elevate your snacking game with a burst of fresh flavors? This Roasted Tomato Salsa is the perfect addition to your culinary repertoire, offering a delightful blend of vibrant ingredients that will tantalize your taste buds. Whether you're hosting a gathering or simply looking for a healthy snack, this salsa is sure to impress.

With its vegetarian, vegan, gluten-free, and dairy-free attributes, this recipe caters to a variety of dietary preferences, making it an inclusive choice for any occasion. The star of the show, Roma tomatoes, are roasted to perfection, enhancing their natural sweetness and adding a smoky depth that pairs beautifully with the zesty lime juice and aromatic cilantro.

In just 20 minutes, you can whip up a batch that serves eight, making it an ideal appetizer for parties or a delicious topping for your favorite dishes. The combination of fresh garlic, serrano chile, and onion adds a delightful kick, ensuring that every bite is packed with flavor. Plus, with only 14 calories per serving, you can indulge guilt-free!

So, gather your ingredients and get ready to blend up a salsa that not only tastes amazing but also brings a touch of freshness to your table. Your friends and family will be asking for the recipe, and you’ll be proud to share this simple yet delicious creation!

Ingredients

  • tablespoons cilantro leaves fresh coarsely chopped
  • medium garlic clove peeled smashed
  • teaspoon kosher salt as needed plus more
  • teaspoon juice of lime as needed freshly squeezed plus more
  • pound roma tomatoes cored halved
  • medium serrano chiles stemmed
  • 0.5 medium onion white cut into 1/2-inch slices

Equipment

  • bowl
  • baking sheet
  • oven
  • blender
  • broiler

Directions

  1. Heat the broiler to high and arrange a rack in the upper third of the oven.
  2. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes.
  3. Transfer the vegetables to a blender, add the measured salt, and blend into a smooth purée.
  4. Transfer to a medium heatproof bowl and let cool to room temperature.Stir in the cilantro and lime juice, taste, and season with more salt and lime juice as needed. Store in the refrigerator in a container with a tightfitting lid for up to 4 days.

Nutrition Facts

Calories14kcal
Protein15.49%
Fat6.99%
Carbs77.52%

Properties

Glycemic Index
15.88
Glycemic Load
0.79
Inflammation Score
-4
Nutrition Score
2.5704347419998%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.06mg
Naringenin
0.39mg
Luteolin
0.03mg
Isorhamnetin
0.34mg
Kaempferol
0.1mg
Myricetin
0.09mg
Quercetin
1.91mg

Nutrients percent of daily need

Calories:14.49kcal
0.72%
Fat:0.13g
0.2%
Saturated Fat:0.02g
0.12%
Carbohydrates:3.2g
1.07%
Net Carbohydrates:2.36g
0.86%
Sugar:1.83g
2.03%
Cholesterol:0mg
0%
Sodium:294.06mg
12.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.64g
1.28%
Vitamin C:9.06mg
10.98%
Vitamin A:486.6IU
9.73%
Vitamin K:4.92µg
4.69%
Manganese:0.09mg
4.44%
Potassium:151.02mg
4.31%
Fiber:0.85g
3.38%
Vitamin B6:0.07mg
3.35%
Folate:10.13µg
2.53%
Vitamin E:0.32mg
2.11%
Copper:0.04mg
2%
Magnesium:7.36mg
1.84%
Vitamin B3:0.36mg
1.82%
Vitamin B1:0.03mg
1.75%
Phosphorus:17.18mg
1.72%
Iron:0.19mg
1.06%
Source:Chow