Roasted Tomato Salsa
Yield: About 3 cups
Preheat oven to 400° F. Rinse the tomatoes and chiles, and dry them with a towel. Using your hands, rub them with olive oil. Roast them for 45 minutes to 1 hour, or until the skins soften and turn brown.
When they’re cool enough to handle, remove the stems from the chiles and the cores from the tops of the tomatoes. Mix them in a food processor or blender along with the cilantro, vinegar and salt. Serve.
Beer pairing: This salsa pairs well with Hilliard's Amber (Washington).
*I use both mild and hot chiles in this recipe. It doesn’t take many hot ones to make a spicy salsa, and the mild ones add flavor as well. If you like it really spicy you can use more of the hot ones, and if you like it milder, you can leave out the hot ones altogether.
1/2 cup serving: 40cal, 1g fat (0g sat), 0mg chol, 200mg sodium, 7g carb, 2g fiber, 2g protein
Recipe by, PCC Cooks instructor
Source: Adapted from Local Bounty: Seasonal Vegan Recipes by Devra Gartenstein