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Salsa: Roasted Tomato Chipotle Salsa

Source of Recipe

the Low-Salt Cookbook


List of Ingredients

nonstick cooking spray
1 large tomato
1 large shallot OR 1 1/2 inch thick slice of red onion, quartered
2 medium cloves garlic, unpeeled
1 tablespoon whole cilantro leaves
1 to 2 tsp lime juice
1/2 to 2 tsp chopped canned chipotle pepper in adobo OR 1 tsp chopped fresh jalapeno


Recipe

Preheat oven to 400 degrees. Sprain a large baking sheet with nonstick spray (or use no stick foil). Cut tomato in half horizontally. If desired, squeeze out tomato seeds. Cut each half in half an dput on baking sheet with shallot and garlic cloves (they will be easier to peel after roasting). Bake for 20 minutes, or until garlic is light golden brown.
Peel tomato and garlicm, discarding peels. In a food processor or blender, process all ingredients for 10-15 seconds, or until desired consistency. Cover and refrierate for up to 4 days.