A salsa like no other!  It is perfect served with tortilla chips, over your favorite Mexican food, on eggs, on anything really.

Try using the rind as your serving bowl, it’s a fun way display your salsa (and it’s one less dish to wash!)

Roasted Tomato Pummelo Salsa

CategoryCondiments, Side dishDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
  cup fresh organic pummelo juice
 ½ white onion, sliced
 4 medium, vine-ripe tomatoes, sliced
 1 red bell pepper, sliced
 ½ cup cilantro
 2 serrano chili peppers, sliced with tops removed
 1 tbsp Sazon seasoning
 salt and pepper to taste
1

Turn oven onto a low broil

2

On parchment lined cooking sheet, place sliced onion, sliced bell peppers, sliced Serrano peppers (leave in seeds for more heat, removed seeds for less heat) and sliced tomatoes with insides removed (save for later, will be added back in).

3

Sprinkle everything with a generous helping of salt and pepper.

4

Roast in over for 15-20 minutes, or until edges of veggies are browned.

5

Place roasted veggies in a food processor, add the pummelo juice, tomato insides, Sazon seasoning and cilantro. Blend on low until well chopped.

6

Serve with fresh tortilla chips!

Makes approximately 16oz of salsa

Ingredients

  cup fresh organic pummelo juice
 ½ white onion, sliced
 4 medium, vine-ripe tomatoes, sliced
 1 red bell pepper, sliced
 ½ cup cilantro
 2 serrano chili peppers, sliced with tops removed
 1 tbsp Sazon seasoning
 salt and pepper to taste

Directions

1

Turn oven onto a low broil

2

On parchment lined cooking sheet, place sliced onion, sliced bell peppers, sliced Serrano peppers (leave in seeds for more heat, removed seeds for less heat) and sliced tomatoes with insides removed (save for later, will be added back in).

3

Sprinkle everything with a generous helping of salt and pepper.

4

Roast in over for 15-20 minutes, or until edges of veggies are browned.

5

Place roasted veggies in a food processor, add the pummelo juice, tomato insides, Sazon seasoning and cilantro. Blend on low until well chopped.

6

Serve with fresh tortilla chips!

Makes approximately 16oz of salsa

Roasted Tomato Pummelo Salsa

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