Roasted Tomato Salsa
Pints and Plates
Sep 7, 2017
Roasted Tomato Salsa
Makes 2 cups
Prep Time: 10 minutes
Cook Time: 8 minutes
BEER PAIRING
Pair with an American Lager like Coors® Banquet
Discover the roasted, savory flavors of this traditional Roasted Tomato Salsa—a simple yet tasty dish that pairs deliciously with classic American lagers. The subtle yeast fruitiness and crispness in a refreshing Coors Banquet beer perfectly complement the bright notes of cilantro and jalapeño in the salsa.
Keep it simple on prep but not on taste with the bold, fiery flavor in this Roasted Tomato Salsa. It’s a delicious blend of tomatoes, onion, garlic and jalapeño, topped with a delicious touch of cilantro and lime. Serve it with lunch, dinner or even brunch, but always with the complementary freshness and bready, sweet maltiness of a crowd-pleasing Coors Banquet.
INGREDIENTS
1 pound plum or Roma tomatoes, halved
1 large white onion, quartered
3 gloves garlic, unpeeled
2 jalapeños
1 tablespoon canola oil
⅓ cup cilantro leaves
2 tablespoons lime juice
½ teaspoon kosher salt
PREPARATION
STEP 1
Preheat broiler with rack in top position.
STEP 2
Toss tomatoes, onion, garlic and jalapeños in oil and broil until blistered, about 8 minutes.
STEP 3
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: Can be made 2 days in advance and stored in the refrigerator.
Ingredients
INGREDIENTS
1 pound plum or Roma tomatoes, halved
1 large white onion, quartered
3 gloves garlic, unpeeled
2 jalapeños
1 tablespoon canola oil
⅓ cup cilantro leaves
2 tablespoons lime juice
½ teaspoon kosher salt
Preparation
PREPARATION
STEP 1
Preheat broiler with rack in top position.
STEP 2
Toss tomatoes, onion, garlic and jalapeños in oil and broil until blistered, about 8 minutes.
STEP 3
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: Can be made 2 days in advance and stored in the refrigerator.