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0 from 39 votes

Roasted Tomato Salsa

A crowd pleaser Roasted Tomato Salsa - bright, tangy & so flavorful! It's always the star of my parties served with tortilla chips. Also great on tacos, eggs, and everything you can get your hands on!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 3 cups
Calories: 40 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 1 cup onion chopped
  • 1 large lime
  • 5 roma tomatoes cut in half
  • 1 red bell pepper cut in half, seeds removed
  • 2 to 3 jalapeños or serrano peppers for a spicier salsa
  • 2 garlic cloves peeled
  • ½ cup cilantro
  • 1 ½ Tablespoon red wine or champagne vinegar
  • ¾ teaspoon black pepper
  • 1 ½ teaspoon kosher salt

Instructions

    Cup of Yum
  1. In a small bowl add the onions and the juice of the lime. Set aside.
  2. Spread the tomatoes, bell pepper, jalapeños, & garlic over a baking sheet and broil about 3 inches from the heat (top of oven) for 15 minutes for or until the top of the vegetables are roasted .
  3. Once the vegetables are cool, add to a food processor along with the onions and cilantro.
  4. Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.
  5. Transfer to a bowl and add the vinegar, salt & pepper.
  6. Serve immediately or refrigerate until ready to eat.

Notes

  • Tomato based salsa lasts about 5 to 6 days stored in the refrigerator placed in an air tight container. Dried chile based salsas last 8 to 10 days.

Nutrition Information

Serving 0.5cup Calories 40kcal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Sodium 287mg (12%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 3cups

Amount Per Serving

Calories 40

% Daily Value*

Serving 0.5cup
Calories 40kcal 2%
Carbohydrates 8g 3%
Protein 1g 2%
Sodium 287mg 12%
Fiber 5g 20%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.