Roasted Tomato Salsa

Yield: About 3 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 400° F. Rinse tomatoes and chiles, and dry them with a towel. Using your hands, rub them with olive oil. Roast for 45 minutes to 1 hour, or until skins soften and turn brown.

When they’re cool enough to handle, remove stems from chiles and 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).

Notes

*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.

Each 1/2 cup serving: 40cal, 1g fat (0g sat), 0mg chol, 200mg sodium, 7g carb, 2g fiber, 2g protein

Recipe by Devra Gartenstein, PCC Cooks instructor

Source: Adapted from Local Bounty: Seasonal Vegan Recipes by Devra Gartenstein

More about: chiles, hot peppers, salsa, tomatoes

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