Description
This Roasted Tomato Salsa is a vibrant and flavorful Mexican-style salsa made by roasting tomatoes, jalapeño peppers, onion, and garlic to enhance their natural sweetness and smokiness. Finished with fresh cilantro, lime juice, and spices, it offers a perfect balance of heat and tang, ideal for dipping or serving with your favorite dishes.
Ingredients
Scale
Vegetables
- 1 ¾ pounds tomatoes (roma or vine-ripened)
- 1 medium onion (sweet or white)
- 1-2 jalapeño peppers (or serrano peppers)
- 4-6 garlic cloves (unpeeled)
Other Ingredients
- 2 tablespoons oil (avocado or olive)
- ½ cup cilantro leaves (packed)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon black pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 450°F to prepare for roasting the vegetables, ensuring a high heat that helps develop a slightly charred and smoky flavor.
- Prepare the Vegetables: Remove stems from the tomatoes and peppers, scrub the tomatoes thoroughly, and cut all vegetables appropriately—tomatoes and peppers cut lengthwise in half, onions quartered, and garlic left unpeeled.
- Roast Vegetables: Arrange the tomatoes, jalapeño peppers (skin side up), quartered onion, and garlic cloves on a large baking sheet. Drizzle with oil and rub over the skins. Roast in the oven for 25-30 minutes, removing garlic after 15-20 minutes to avoid burning.
- Process Ingredients: Peel roasted garlic and transfer all roasted vegetables along with the oil on the baking sheet into a food processor. Add cilantro, lime juice, salt, paprika, cumin, and black pepper. Pulse 10-20 times to combine, scrape sides, then pulse another 40-50 times until salsa reaches the desired chunky consistency without pureeing.
- Serve or Store: Enjoy the roasted tomato salsa immediately, or refrigerate for up to 24 hours for enhanced flavors. Keep in an airtight container for 4-6 days refrigerated or freeze for 2-3 months.
Notes
- Remove seeds from peppers to control heat level; keep seeds for spicier salsa.
- Roasting garlic unpeeled prevents burning and adds a mellow flavor.
- Do not over-process salsa to avoid a watery texture; keep it chunky for best results.
- Salsa flavors improve after resting for a day in the refrigerator.
- Use ripe, firm tomatoes for better roasting results.
