Laila Ali's Roasted Tomato Salsa

by Laila Ali 3:00 AM, January 24, 2018

Aired January 24, 2018

Serves Makes about 1 quart of salsa

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


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.


Grant's Fast, Fresh Salsa

Tomato Lime Salsa

Flank Steak With Jalepeño Lime Salsa Verde

Around the Web