Roasted Tomato Salsa

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Roasted Tomato Salsa

 

8 plum tomatoes, halved and seeded

3 garlic cloves, peeled

1 small white onion, peeled and quartered

1 jalapeno pepper, halved and seeded

cooking spray

1/2 cup chopped cilantro

3 tablespoons fresh lemon juice

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

Preheat oven to 500 degrees.

Place first 4 ingredients on a baking sheet coated with cooking spray.

Bake at 500 degrees for 20 minutes or until charred; stir

occasionally. Remove from oven; cool.

Place vegetables in a food processor, and pulse 10 times or until

chunky. Place in a medium bowl, and stir in cilantro and the remaining

ingredients. Cover and chill.

Store, covered, in the refrigerator for up to 3 days.

Yields 1 1/2 cups.