Roasted Tomato Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
6%
Roasted Tomato Salsa
45 min.
10
15kcal

Suggestions


Are you ready to elevate your snacking game with a burst of fresh flavors? Our Roasted Tomato Salsa is the perfect addition to any gathering, whether you're hosting a casual get-together or simply enjoying a quiet evening at home. This vibrant salsa is not only vegetarian, vegan, gluten-free, and dairy-free, but it also packs a punch of taste that will leave your taste buds dancing.

Imagine the rich aroma of roasted tomatoes mingling with the zesty kick of jalapeño and the fragrant notes of fresh cilantro. This salsa is a delightful blend of charred vegetables, bringing out their natural sweetness and depth of flavor. With just a handful of simple ingredients, you can create a dish that is both healthy and satisfying, making it an ideal choice for antipasti, starters, snacks, or appetizers.

In just 45 minutes, you can whip up a batch that serves up to 10 people, making it perfect for sharing. With only 15 calories per serving, you can indulge guilt-free while enjoying the delicious combination of roasted garlic, tangy lemon juice, and the crunch of fresh onion. So grab your food processor and baking sheet, and let’s get roasting! Your guests will be asking for the recipe, and you’ll be thrilled to share this easy and flavorful salsa that’s sure to impress.

Ingredients

  • 0.1 teaspoon pepper black freshly ground
  • 0.5 cup cilantro leaves chopped
  •  garlic cloves peeled
  •  jalapeno halved seeded
  • tablespoons juice of lemon fresh
  •  plum tomatoes halved seeded
  • 0.5 teaspoon salt 
  • small onion white peeled quartered

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven

Directions

  1. Preheat oven to 50
  2. Place first 4 ingredients on a baking sheet coated with cooking spray.
  3. Bake at 500 for 20 minutes or until charred; stir occasionally.
  4. Remove from oven; cool.
  5. Place vegetables in a food processor, and pulse 10 times or until chunky.
  6. Place in a medium bowl, and stir in cilantro and the remaining ingredients. Cover and chill.
  7. Note: Store, covered, in the refrigerator for up to 3 days.

Nutrition Facts

Calories15kcal
Protein14.58%
Fat6.98%
Carbs78.44%

Properties

Glycemic Index
19.1
Glycemic Load
0.76
Inflammation Score
-4
Nutrition Score
2.7508695669796%

Flavonoids

Eriodictyol
0.22mg
Hesperetin
0.65mg
Naringenin
0.4mg
Luteolin
0.02mg
Isorhamnetin
0.35mg
Kaempferol
0.09mg
Myricetin
0.08mg
Quercetin
2.24mg

Nutrients percent of daily need

Calories:14.71kcal
0.74%
Fat:0.13g
0.2%
Saturated Fat:0.02g
0.13%
Carbohydrates:3.33g
1.11%
Net Carbohydrates:2.51g
0.91%
Sugar:1.79g
1.99%
Cholesterol:0mg
0%
Sodium:119.65mg
5.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.62g
1.24%
Vitamin C:11.21mg
13.59%
Vitamin A:482.87IU
9.66%
Vitamin K:6.74µg
6.42%
Manganese:0.09mg
4.47%
Potassium:144.01mg
4.11%
Vitamin B6:0.07mg
3.42%
Fiber:0.81g
3.26%
Folate:10.58µg
2.64%
Vitamin E:0.35mg
2.31%
Copper:0.04mg
1.91%
Magnesium:7.11mg
1.78%
Vitamin B3:0.34mg
1.7%
Vitamin B1:0.03mg
1.7%
Phosphorus:16.46mg
1.65%
Iron:0.19mg
1.05%
Source:My Recipes