Restaurant-Style Easy Salsa
User Reviews
5
Restaurant-Style Easy Salsa
Description
The recipe begins by roasting whole or halved Roma tomatoes under a broiler until the skin blisters and peels back, lending a toasted flavor and softening the tomatoes. This roasting technique enhances the salsa's complexity, setting it apart from raw salsas.
After roasting, tomatoes are cooled and combined with roughly chopped onion and jalapeno, along with minced garlic and white vinegar. The amount of jalapeno seeds used can be adjusted to achieve mild, medium, or spicy heat levels. The ingredients are pulsed briefly in a food processor to reach the desired chunkiness or smoothness, then mixed with fresh chopped cilantro for herbal brightness.
This salsa yields about one heaping cup and serves as a fresh, roasted blend that works well with tortilla chips, tacos, grilled meats, or breakfast dishes. Serving it alongside lime wedges allows individuals to add a bright citrus note according to taste, enhancing its versatility.
Ingredients
- 6 Roma tomato approx 1.5 lb
- ¼ red onion or white onion, medium
- 1 jalapeno pepper
- 1-2 cloves garlic
- 1 TBSP white vinegar or fresh squeezed lime juice
- ½-1 tsp salt
- cilantro to taste, fresh, chopped
Instructions
- Preheat oven to broil on high.
- Line a baking sheet with foil and roast tomatoes, halved or whole, for 10-15 minutes on the center rack of the oven.
- Don't be alarmed when the skin of the tomatoes peels back a bit during cooking; some will bubble, some may turn inside out, but its totally normal!
- Once they're nice and toasty, remove from oven and allow your tomatoes to cool a bit.
- Decide if you want mild, medium, or spicy salsa. For mild, use a spoon to scoop out the insides from the jalapenos (ribs + seeds) entirley. For medium, leave some of the seeds in tact. For spicy - leave all the goodies in your jalapenos (minus the stem of course) and feel free to add extra if you'd like!
- Roughly chop your onion and jalapeño. Smash, peel, then mince garlic. Start with one clove as extra can always be added after.
- Toss everything but the cilantro in the food processor and pulse a few times and blend to your favorite level of smoothness or chunkiness.
- Once blended, add some finely chopped cilantro to taste.
- Allow to cool to room temperature and dig in face first with some chips or veggies!
Notes
- Serving with fresh lime wedges adds a bright citrus flavor that complements the roasted tomato base.
- The recipe yields approximately 1 heaping cup, or about four quarter-cup servings.
- Nutrition facts are estimates; adjust ingredients as needed to meet dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 4g | 1% |
| Sodium | 295mg | 12% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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