While searching for recipes last weekend I came across a recipe for salsa using Roasted Tomatoes. I have never made my own salsa, but knew it could not be difficult. You can find the recipe at Real Mom Kitchen.
The recipe called for 8-10 Roma Tomatoes, Garlic, a Jalapeno Pepper, and a Poblano Pepper. I had a bunch of peppers from my farm share that I could not identify. They smelled like they had heat so I used one of these peppers for the Pablano (so not sure what I used basically). All the ingredients are coated in olive oil and roasted for 20 minutes.
After the veggies are roasted and cooled slightly you place them in a food processor. We did not have a food processor at the beach, so I used a really old blender. It did the job. Along with the roasted vegetables you add the rest of the ingredients: sea salt, pepper, cumin, cilantro (I used dried), red onion, and lime juice. Pulse a few times to get a chunky puree. I over did it and my salsa ended up a bit smoother than I think it was supposed to be, but was great anyway! Last step is to let it cool for about an hour.
Salsa is a great low calorie snack. Of course you need to limit the chips you use with salsa. Definitely go for the baked version. Better yet use salsa instead of mayonnaise on sandwiches. I analyzed the recipe on Spark People. I estimated 16 servings (could be more or less) 27 calories per serving, 1.9 gm Fat, 0.3 gm Saturated Fat, 1.3 gm Monounsaturated Fat, 2.8 gm Carbohydrates, 0.5 gm Protein, 77 gm Sodium, 107 gm Potassium.
Check out the Real Mom Kitchen Blog:
