Roasted Tomato Salsa Recipe

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Roasted Tomato Salsa
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Ingredients:

Directions:

  1. Arrange tomatoes and jalapeños on a lightly greased baking sheet; broil 5 1/2 from heat 10 to 15 minutes or until lightly charred and blistered, turning once or twice. Transfer jalapeños to a bowl, and let cool. Place tomatoes in a large zip-top plastic bag; seal and let stand 10 minutes.
  2. Combine onion, garlic, and olive oil in a bowl; transfer to a baking sheet. Bake at 450° for 10 minutes, stirring once, until golden and soft.
  3. Remove stems from jalapeños, and transfer whole peppers to a food processor. Add onion and garlic; process until finely chopped, scraping down sides of bowl. Transfer mixture to a bowl.
  4. Peel tomatoes over a bowl to catch juices. (Do not seed.) Transfer peeled tomatoes to food processor; process until coarsely chopped. Add to jalapeño mixture, stirring well. Stir in tomato juice and remaining ingredients. Store in an airtight container in refrigerator up to 2 days. Serve salsa at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.1 Kcal (507 kJ)
Calories from fat 42.66 Kcal
% Daily Value*
Total Fat 4.74g 7%
Sodium 795.32mg 33%
Potassium 853.72mg 18%
Total Carbs 17.72g 6%
Sugars 11.26g 45%
Dietary Fiber 3.93g 16%
Protein 3.94g 8%
Vitamin C 60.9mg 102%
Iron 0.1mg 1%
Calcium 51.2mg 5%
Amount Per 100 g
Calories 32.5 Kcal (136 kJ)
Calories from fat 11.45 Kcal
% Daily Value*
Total Fat 1.27g 7%
Sodium 213.46mg 33%
Potassium 229.13mg 18%
Total Carbs 4.76g 6%
Sugars 3.02g 45%
Dietary Fiber 1.05g 16%
Protein 1.06g 8%
Vitamin C 16.4mg 102%
Calcium 13.7mg 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

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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