Roasted Tomato Salsa
This roasted tomato salsa is super easy to make and totally adaptable to your taste. Thin or chunky, mild or hot, this better-than-store-bought salsa is sure to be a hit at every party!
- 1.5 pounds (680 gr.) Roma or plum tomatoes (about 9 medium)
- 2 jalapeño peppers
- 1 medium onion thinly sliced
- 4 cloves of garlic unpeeled
- 1 1/2 tablespoons olive oil
- 0.5 oz (15 gr.) fresh cilantro (leaves and stems)
- Juice of 1 lime or to taste
- 1 teaspoon salt or to taste
Slice the tomatoes in half from top to bottom and cut out the cores. Cut the stem off the jalapeños and slice them open from top to bottom. You can remove the seeds if you want a milder heat.
Place the tomatoes, jalapeños, sliced onion and garlic cloves on a baking pan and drizzle over the oil. Use your hands to toss the veggies in the oil until they are well covered. Arrange the tomatoes and jalapeños skin side up on the pan.
Place the pan in the oven under the broiler on high and roast until the tomatoes have black spots on their skin and the garlic and onion is tender. In my oven it takes 15 minutes, yours may be faster so keep an eye on it.
Remove the pan from the oven and allow the veggies to cool for at least 10 minutes. Remove the peel from the garlic and transfer the contents of the pan to a food processor along with the cilantro, lime juice and salt. If you’re not sure about the spiciness, start with just 1 jalapeño, you can always add the other after if desired.
Pulse until you reach the desired consistency. I like mine a bit chunky so that’s just a few pulses. If you like it thinner and more homogeneous you can puree it.
Transfer to a bowl and refrigerate for at least an hour or until cool. Taste and make any adjustments if you think it needs more salt or lime juice.
Calories: 98kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 496mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1723IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg