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Roasted Tomato Salsa


  • 4 medium ripe tomatoes
  • 1/4 cup roasted red pepper, finely chopped
  • 2 jalapenos, stemmed, seeded, finely chopped
  • 1 large clove garlic, crushed
  • Ad
  • 2 Tbsp. chopped fresh cilantro
  • 1 tsp. grated lime zest
  • 1/2 tsp. salt
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. olive oil


To roast tomatoes, place tomatoes on broiler pan, and broil 4 inches from heat for 5 minutes. Turn, and roast 5 minutes more. Cool 10 minutes. Peel away charred skin; halve and core tomatoes. Squeezing slightly, remove seeds and liquid. Chop tomatoes, and place in medium bowl.

Add chopped red pepper and jalapenos, garlic, cilantro, zest, salt, lime juice, and oil; mix well. Let stand 1 hour to allow flavors to blend, or store, covered, in refrigerator. To serve, warm to room temperature.

By Robin from Washington, IA


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