Roasted Tomato Salsa Recipe
This roasted tomato salsa is made by roasting tomatoes, onion, garlic and jalapeno for maximum depth of flavor. You will love the fire-roasted, smoky flavor it adds to the salsa.
Ingredients
- 10 roma tomatoes
- 3 cloves garlic , 1 1/2 teaspoons minced
- 1 shallot
- 1 small sweet onion
- 1 jalapeño , more if you like it spicier
- 1 teaspoon Kosher salt , more to taste
- ½ teaspoon ground cumin , more to taste
- ⅛ teaspoon pepper
- 1 lime , juiced
- ½ cup chopped cilantro , more to taste
For serving: Tortilla chips
Instructions
- Preheat the broiler in your oven. Place 10 roma tomatoes, 3 cloves garlic (with the peels on), 1 shallot (with the skin on), 1 small onion (peel and cut in half) and one whole jalapeño on a cookie sheet.
- Place in the oven and broil for 5 to 10 minutes. Rotate the vegetables periodically, so they evenly cook. When the skins begin to char, pull cookie sheet out of oven. Be careful not to burn the garlic (you can remove it sooner, if needed). Remove from oven and allow to cool.
- Once vegetables are cooled, remove the jalapeño stem (and seeds if desired). Peel the garlic and shallot skin off. Then place all the vegetables, 1/2 cup cilantro, 1 teaspoon salt, 1/2 teaspoon cumin, 1/8 teaspoon pepper and juice of one lime in a food processor or blender. Pulse until it reaches the consistency of your liking. Be careful not to puree it, you want to keep some texture.
- Salt and pepper to taste. Store in the refrigerator until ready to serve. Serve with tortilla chips or your favorite Mexican dish.
Notes
Storage: Store in a covered container in the refrigerator for up to 7 days.
Spice level: If you are sensitive to heat, remove the seeds from the jalapeño or leave out entirely. If you like things spicy, add an extra jalapeño.
Nutrition
Calories: 22kcal, Carbohydrates: 5g, Sodium: 102mg, Potassium: 168mg, Fiber: 1g, Sugar: 2g, Vitamin A: 490IU, Vitamin C: 10.8mg, Calcium: 12mg, Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
