Roasted Tomato Salsa
User Reviews
5
Roasted Tomato Salsa
Description
Roasted Tomato Salsa starts by roasting Roma tomatoes, white onion, garlic cloves, and jalapeño in a hot oven until tender and lightly caramelized. The tomatoes’ skins peel away easily after roasting, leaving a smoky flesh that forms the salsa base. These ingredients are then combined in a food processor with fresh cilantro, lime juice, kosher salt, cumin, cayenne pepper, and a touch of cayenne for mild heat, blending to the desired consistency.
The roasting process deepens the natural sweetness and adds a mellow smokiness that balances the heat from the jalapeño and cayenne. The lime juice brightens the flavor, and fresh cilantro adds an herbal note. Chilling the salsa enhances melding of flavors and results in a refreshing condiment that pairs well with chips and various Mexican dishes.
This salsa adapts easily to personal taste by adjusting the type and amount of chili pepper or blending texture. It keeps refrigerated for several days and can be frozen for longer storage without losing its roasted character.
Ingredients
- 2 lbs Roma tomato halved
- 1/2 white onion
- 1/3 cup cilantro fresh
- 2 cloves garlic
- 1/2 jalapeño
- 1 1/2 teaspoon kosher salt
- 1 tablespoon lime juice
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
Instructions
- Roast Vegetables: Preheat oven to 425 degrees F. Line a baking tray with foil and then add halved tomatoes, onion, garlic cloves, and jalapeno to the tray. Roast in the oven for 40 minutes.
- Remove Skins: Once roasted, gently remove the skins of the tomatoes and discard. They should pull off easily.
- Blend: Add the roasted tomatoes, onion, and jalapeno to the bowl of a food processor or a blender. Leave on the baking tray as much moisture from the tomatoes as you can. Then add the cilantro, salt, cumin, cayenne, and lime juice. Blend until desired consistency.
- Chill: Chill in the fridge for at least 30 minutes before serving.
- Enjoy with your favorite chips or on our favorite Mexican dishes!
Notes
- Use Roma tomatoes for a thicker salsa, but plum or San Marzano can be substituted.
- Jalapeño provides mild heat; substitute with your preferred pepper and adjust amount for desired spice level.
- Chill the salsa for at least 30 minutes to develop flavors fully before serving.
- Store refrigerated up to 5 days or freeze up to 2 months; thaw gently before use.
- For chunky salsa, pulse blend less; for smooth salsa, blend until uniform.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1770mg | 74% |
| Potassium | 1166mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 4056IU | 81% |
| Vitamin C | 72mg | 80% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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