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Roasted Tomato Salsa

Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. —Donna Kelly, Orem, Utah
  • Total Time
    Prep: 25 min. + standing
  • Makes
    32 servings (8 cups)

Ingredients

  • 12 large tomatoes, halved and seeded, divided
  • 2 tablespoons olive oil, divided
  • 1 bunch fresh cilantro, trimmed
  • 1/4 cup lime juice
  • 4 garlic cloves, peeled
  • 2 teaspoons grated lime zest
  • 1 large sweet yellow pepper, finely chopped
  • 6 jalapeno peppers, minced
  • 12 green onions, thinly sliced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground chipotle pepper
  • 2 teaspoons salt
  • 1/4 teaspoon Louisiana-style hot sauce
  • Tortilla chips

Directions

  • Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well.
  • In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl.
  • Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 27 calories, 1g fat (0 saturated fat), 0 cholesterol, 155mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

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