Roasted Tomato and Garlic Salsa

1. Turn on your broiler. Arrange the tomatoes, onion, jalapeños and mushrooms on a baking dish. Don’t add the garlic just yet. Place under the broiler and roast for 5-10 minutes, until the veggies get a good char.

2. Flip the vegetables and char them on the other side. Add the garlic to the baking dish (garlic needs less time than everything else). The vegetables should be done in another 5 minutes.

3. Let the vegetables cool. Then add the charred vegetables plus the cilantro and salt to a blender or food processor. Puree the salsa until it has the consistency you like.

You can store the salsa in a glass jar or a plastic container. Salsas usually stay fresh for a week or more.

Weight Watchers Points+: 0