Roasted tomato salsa
PAIR THIS DELICIOUS DIP WITH TOPO CHICO HARD SELTZER AND EL RANCHERO SPICED TORTILLA CHIPS
Roasted tomato salsa
PAIR THIS DELICIOUS DIP WITH TOPO CHICO HARD SELTZER AND EL RANCHERO SPICED TORTILLA CHIPS
1 pound plum or Roma tomatoes, halved
1 large white onion, quartered
3 cloves garlic, unpeeled
2 jalapeños
1 tablespoon canola oil
⅓ cup cilantro leaves
2 tablespoons lime juice
½ teaspoon kosher salt
Tortilla chips, for serving
Preheat broiler on high with rack in top position.
Toss tomatoes, onion, garlic and jalapeños in oil and broil until blistered, about 8 minutes.
Discard garlic skins. Place the blistered vegetables, cilantro, lime juice and salt in a food processor or blender and pulse until coarsely puréed. Serve!
Note: This salsa can be made 2 days in advance and stored in the refrigerator.
