Quick-Roasted Salsa Recipe

Quick-Roasted Salsa Recipe | Ree Drummond

• Level: Easy
• Yield: 8 to 10 servings
• Total Time: 30 minutes
• Active Time: 10 minutes

Nutritional Information

Per serving (1 of 10): 44 calories, 3g total fat, 0g saturated fat, 5g carbohydrates, 1g dietary fiber, 2g sugar, 1g protein, 0mg cholesterol, 188mg sodium

Ingredients

• 8 Roma tomatoes, halved
• 4 garlic cloves
• 1 small white onion, quartered
• 1 jalapeo, stemmed, halved and partially seeded
• 1 poblano pepper, stemmed and halved
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 limes, zested and juiced
• cup fresh cilantro, chopped

Special equipment: Blender

Instructions

1. Heat the oven to 450F.
2. Arrange the tomatoes, garlic, onion, jalapeo, and poblano on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until nicely charred in spots, approximately 15 minutes. Let cool for about 5 minutes.
3. Transfer the roasted vegetables to a blender. Add the lime zest and juice, then blend until smooth, being careful not to overfill. Pour into a serving bowl, stir in the fresh cilantro, and taste to adjust seasoning as needed. Serve alongside tortilla chips or as a vibrant topping for enchiladas, tacos, or grilled chicken.