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Playing Laila Ali's Roasted Tomato Salsa


  • 1 jalapeño, stemmed
  • 4 cloves garlic
  • 1/2 white onion, small
  • 2 pounds plum tomatoes, small round or medium
  • Sea salt
  • 1 cup cilantro, chopped fresh


Serves: Makes about 1 quart of salsa


Preheat the broiler.

Set the jalapeños, garlic, onion and tomatoes on a broiler pan. Broil for about 5 minutes, until darkened in color with a few blackened spots. Turn and broil on the other side until darkened with a few blackened spots on the second side and the tomatoes are softened, 3-4 minutes. Peel the garlic.

Transfer the jalapeños, garlic and onion to a food processor and pulse to chop the ingredients. Add the tomatoes along with any juices from the pan and process to break down the tomatoes into salsa consistency, as smooth or chunky as you like. Season with salt, add cilantro and pulse for a couple of seconds to incorporate.

If you’re not using your salsa right away, pour it into a jar, cover, and refrigerate to 1 week.

Excerpt from Food for Life: Delicious & Healthy Comfort Food from My Table to Yours! by Laila Ali. Copyright © 2018 by Laila Ali. Used with permission by St. Martin’s Press. All rights reserved.