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Roasted Jalapeño-Tomato Salsa with Fresh Cilantro Recipe

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Roasted Jalapeño-Tomato Salsa with Fresh Cilantro
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Ingredients
8
Count
Nutrition
8533
Calories
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Ingredients:

Directions:

  1. 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
  2. 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
  3. 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the cores where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes — with all that juice that has accumulated around them — and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
  4. 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
  5. Salsas That Cook Fireside
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8533.16 Kcal (35727 kJ)
Calories from fat 5233.96 Kcal
% Daily Value*
Total Fat 581.55g 895%
Sodium 28398.95mg 1183%
Potassium 846.65mg 18%
Total Carbs 549.46g 183%
Sugars 10.29g 41%
Dietary Fiber 16.62g 66%
Protein 294.55g 589%
Vitamin C 50.2mg 84%
Iron 0.2mg 1%
Calcium 49.9mg 5%
Amount Per 100 g
Calories 2115.3 Kcal (8856 kJ)
Calories from fat 1297.45 Kcal
% Daily Value*
Total Fat 144.16g 895%
Sodium 7039.85mg 1183%
Potassium 209.88mg 18%
Total Carbs 136.21g 183%
Sugars 2.55g 41%
Dietary Fiber 4.12g 66%
Protein 73.02g 589%
Vitamin C 12.4mg 84%
Calcium 12.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 218.3
    Points
  • 235
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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