Blog | Weekly Specials

Roasted Salsa

  • 4 vine-ripened tomatoes (approx 1.5 lbs), cut into quarters
  • 1 large onion, cut into wedges
  • 6 garlic cloves
  • 4 whole Serrano peppers, stems removed
  • 1/4 cup vegetable oil
  • 2 tsp salt
  • 3/4 tsp cumin
  • 1/2 cup cilantro leaves
  • Juice from 1 lime (at least 1 Tbsp)

Preheat the broiler and set an oven rack to about 5″ below the heating element.

Line a baking tray with aluminum foil. Place the tomatoes, peppers, onions and garlic in the tray. Using your hands, toss the vegetables in the tray with the vegetable oil until fully coated. Broil until charred, 10-15 minutes.

Transfer the vegetables to a food processor fitted with a metal chopping blade and add the salt and cumin. Blend until slightly chunky. Add the cilantro and lime juice and pulse just until the cilantro is chopped.

Photo credit: Katheryn Moran Photography

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