Chile Crunch® Mild Roasted Tomato Salsa Recipe:
- 1 jar of Chile Crunch® Mild
- 4 medium-sized tomatoes, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1/2 lime
- Salt and pepper to taste
- Preheat oven to 375°F.
- Spread diced tomatoes, onion, and minced garlic in a single layer on a baking sheet. Drizzle with a bit of olive oil and season with salt and pepper.
- Roast the vegetables for about 25-30 minutes, or until the tomatoes are soft and the onions are caramelized.
- Remove the baking sheet from the oven and let the vegetables cool to room temperature.
- Once the vegetables are cool, transfer them to a mixing bowl.
- Add the jar of Chile Crunch® Mild to the mixing bowl and mix well.
- Add the chopped cilantro and lime juice to the mixing bowl and mix again.
- Season the salsa with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.