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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Bean Enchiladas with Fresh Tomato Salsa Ingredients:
4 medium tomatoes (about 1 3/4 pounds) |
l large onion |
vegetable cooking spray |
2 teaspoons olive oil |
2 tablespoons coarsely chopped seeded jalapeño pepper |
3 garlic cloves, minced |
1/4 cup chopped fresh cilantro |
3 tablespoons fresh lime juice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Core tomatoes, and cut each in half crosswise; push seeds out of middle section with thumbs. Set tomatoes aside. Peel onion, leaving root intact; cut into 6 wedges. Place the tomato halves and onion wedges on a broiler pan coated with cooking spray; broil 5 minutes. Turn vegetables over; broil 5 minutes or until tomatoes are tender and onion is slightly blackened. Trim root from the onion wedges. Place the tomatoes and onion wedges in a food processor; pulse 3 times or until chopped. Set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add jalapeño and garlic; sauté 30 seconds. Add tomato mixture, cilantro, lime juice, salt, and pepper; cook over medium-low heat 3 minutes or until thoroughly heated.
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