Roasted Tomato Salsa
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
24 servings (6 cups total)
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Calories
25 kcal
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Course
Condiments
Roasted Tomato Salsa
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Our homemade salsa recipe shows you step-by-step how to roast and blend a handful of wholesome, fresh ingredients to make a refreshing and flavorful dip. This salsa is simple, but brimming with lots of bold, spicy and smoky flavors!
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Ingredients
- 3 ½ pounds tomatoes cut in half, ripe
- 1 red onion peeled and cut into wedges, large
- 1 garlic whole head
- 1-3 jalapeños
- 2 tablespoons olive oil
- ½ cup cilantro fresh, chopped
- 1 teaspoon cumin ground
- salt
- black pepper
- lime juice optional for balance, 1 tablespoon lime juice and/or 1-3 teaspoons sugar
- sugar optional for balance, 1 tablespoon lime juice and/or 1-3 teaspoons sugar
Instructions
- Preheat the oven to 400°F. Set out a large rimmed baking sheet.
- Cut the tomatoes in half and lay them on the baking sheet. Peel the onion and cut it into large wedges. Chop the top ¾ inch off an entire head of garlic exposing the top of the garlic cloves. Place the onion wedges, whole head of garlic, and jalapeños on the baking sheet. Drizzle all the fresh produce with olive oil. Then sprinkle liberally with salt and pepper.
- Roast the vegetables for 35 to 40 minutes. Allow the veggies to cool on the baking sheet until easy to handle. Then remove the stems from the jalapeños and shake out the seeds.
- Set out a large food processor. Place the tomatoes, onions, and seeded jalapeños in the food processor. Squeeze the garlic head and drop as many garlic cloves as you like into the food processor. I usually use 6 to 10 garlic cloves, but you could use only a couple, or you could use the entire head.
- Pour the remaining oil and pan juices into the food processor. Add the cilantro, and ground cumin. Purée the salsa to your desired consistency. Taste, then add salt and pepper as needed.
- Taste again, if the salsa seems too sweet add 1 tablespoon of fresh squeeze lime juice. If the salsa seems too acidic, add 1-3 teaspoons of sugar to the salsa.
Equipments used:
Notes
- Place the salsa in an airtight container and refrigerate for up to two weeks.
Nutrition Information
Show Details
Calories
25kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Sodium
4mg
(0%)
Potassium
169mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
581IU
(12%)
Vitamin C
10mg
(11%)
Calcium
9mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24servings (6 cups total)
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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