CT LIVE!: Roasted Tomato Salsa

Roasted Tomato Salsa

  • 8 plum tomatoes
  • 1 small red onion
  • 6 cloves garlic
  • 1 jalapeno
  • ½ bunch cilantro
  • ½ cup raisins - plumped in hot water
  • 2 tablespoons lime juice
  • 2 teaspoons kosher salt

Roast the tomatoes, onion, garlic and jalapeno in a dry pan in a pre-heated oven at 450 degrees for 15 minutes. Place in the beaker with the cilantro, raisins, lime juice and salt. Puree until smooth. Taste and adjust with salt if needed.

Makes about 1 quart

Serve with baked tortilla

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