Roasted Tomato and Jalapeño Salsa Recipe
This sweet, spicy and flavorful salsa is great spooned over almost any white fish, grilled chicken or pork.
1 box cherry tomatoes, halved
2 garlic cloves, peeled and minced
1-2 jalapeños, diced (depending on how spicy you want it)
1/2 of a medium-sized onion, thinly sliced
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 teaspoon fresh lemon juice
1/4 cup parsley, chopped
Heat the oven to 425 degrees. Combine all of the ingredients except for the lemon juice and parsley in a bowl and toss. Then place on an aluminum-covered baking sheet or roasting pan. Cook for about 15 minutes, stirring once or twice.
Remove from the oven, add the lemon juice and parsley and combine. Serve immediately.
Spoon over fish, chicken or pork, or eat with chips.