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Roasted Tomato Pummelo Salsa

Yields1 ServingPrep 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

Turn oven onto a low broil


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).


Sprinkle everything with a generous helping of salt and pepper.


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


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


Serve with fresh tortilla chips!

Makes approximately 16oz of salsa