Salsa Roja

Makes 12 servings at
45 calories each

1 lb. roma tomatoes

2 T. olive oil

5 cloves garlic, chopped

1/2 c. onion, sliced and cut into very thin strips

1/4 c. serrano chiles, chopped

1 bunch fresh cilantro, chopped

2 T. lime juice

salt to taste

Arrange tomatoes on a broiler pan or a grill; roast tomatoes until skins are blackened and tomatoes are soft. Set aside to cool. Heat oil in a skillet over medium heat. Add garlic, onion and chiles; cook until golden. Place all ingredients except salt in a bender and pulse to desired thickness. Stir in salt. Cover and chill until serving time.

Substitute margarine for butter when baking, if you like. Don’t substitute reduced-fat spreads, though...they contain more water than butter or margarine and will not give the same baking results.