Roasted Tomato Salsa Recipe
User Reviews
5
Roasted Tomato Salsa Recipe
Description
This Roasted Tomato Salsa Recipe begins by arranging halved tomatoes, jalapenos (or serrano peppers), quartered bell pepper, quartered onions, and peeled garlic cloves on baking sheets. Roasting at 375°F softens the vegetables, concentrating their flavors and adding natural sweetness.
After softening, the vegetables are broiled briefly to develop charred, smoky notes, especially important for the peppers. Once cooled slightly, the ingredients are combined in a food processor with fresh cilantro and salt, and they are blended until smooth, retaining some texture depending on preference.
The salsa offers a smoky, moderately spicy taste with herbal freshness from the cilantro. Serrano peppers yield a spicier salsa, while jalapenos provide milder heat. This versatile salsa suits chips, tacos, grilled meats, or as a flavorful condiment.
Ingredients
- 15-20 tomato or 6 to 7 lbs, halved, medium
- 5-10 jalapeno pepper halved and seeded, or serrano pepper
- 1 red bell pepper cut into quarters and seeded, optional, or green bell pepper
- 2 yellow onion peeled and quartered, medium
- 1 garlic about 10 cloves, peeled, head
- 1 cilantro medium bunch
- 1 Tbsp salt fine sea salt
Instructions
- Preheat the oven to 375°F. Arrange your tomatoes cut-side-up on a rimmed baking sheet and arrange the jalapenos, bell pepper, onions, and garlic on a second rimmed baking sheet.
- Bake for 25 minutes at 375˚F or until tomatoes and onions are soft.
- Move the rack to the highest position in the oven, set the oven to broil and broil each baking sheet for an additional 3-5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple of times to make sure they don't burn). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.
- Let vegetables cool down a bit then use a food processor to blend everything together along with one bunch of cilantro, 1 Tbsp of salt, and any tomato juice left in the baking dish (feel free to discard tomato juice for a thicker salsa). We were able to blend in 2 batches in a 13-cup food processor. Combine both batches and season to taste with more salt if needed. Let cool to room temp, then cover and refrigerate up to 5 days or freeze up to 3 months.
Notes
- Use serrano peppers for a spicier salsa; jalapenos give milder heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings (makes about 10 cups)
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbs | 5g | |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 354mg | 15% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 13mg | 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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