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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, Provo, Utah

32 ServingsPrep/Total Time: 25 min.

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 peel
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 six tomatoes cut side down on a 15-in. x 10-in. x 1-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 peel and remaining oil
in the food processor. Cover and process until blended; add to

2 of 2

Roasted Tomato Salsa (continued)

Directions (continued)

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. Yield: 8 cups.

Nutrition Facts: 1/4 cup (calculated without chips) equals 27 calories, 1 g fat (trace saturated fat), 0 cholesterol, 155 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.