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  • Jefferson Adams
    Jefferson Adams

    Roasted Tomato Salsa (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 08/02/2016 - Fresh salsa may be king of summer snacking, but roasted salsa is definitely the queen. After the sun goes down, this roasted salsa will be sure to have hungry snackers smiling.


    • 4 vine-ripened tomatoes, quartered
    • 2 ripe tomatillos
    • 1 large yellow onion, cut into wedges
    • 6 garlic cloves, peeled
    • 1-3 Serrano chili peppers, stemmed, de-seeded (use less for milder salsa)
    • 2 teaspoons salt
    • 1 teaspoon cumin
    • ¼ cup cilantro leaves
    • ¼ cup vegetable oil
    • 1 tablespoon fresh lime juice, from one lime, plus more if needed

    Lightly oil a large cast iron skillet, and heat to medium high.

    Place the tomatoes, tomatillos, onions, garlic, and Serrano chile peppers in the pan and heat, turning until they are softened and charred, about 10 minutes or so. You can also do this under the broiler.

    Transfer the softened and charred vegetables and pan juices to a food processor.

    Add one Serrano pepper here, and add others as desired after tasting.

    Add the salt and cumin and pulse until just slightly chunky.

    Add the cilantro and fresh lime juice, and pulse until the cilantro is well-chopped.

    Adjust seasoning with salt and more lime juice, as desired.

    Serve warm or at room temperature.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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