Description
This roasted tomato salsa is a flavorful and easy recipe that brings a smoky taste to your favorite dishes.
Ingredients
Scale
- 4 ripe tomatoes, halved
- 2 jalapeño peppers, halved and seeds removed for milder salsa (optional)
- 1 medium red onion, cut into chunks
- 4 garlic cloves, whole
- 1/2 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the tomatoes and jalapeños (removing seeds if a milder salsa is preferred).
- Cut the red onion into chunks and place all these vegetables along with whole garlic cloves on a baking sheet.
- Roast for 20-25 minutes until soft and slightly charred at the edges to develop a smoky flavor.
- Allow the roasted vegetables to cool slightly, then combine the tomatoes, jalapeños, garlic, and onion in a food processor.
- Pulse until you reach your preferred salsa consistency, whether chunky or smooth.
- Mix in fresh cilantro leaves, squeeze fresh lime juice over the salsa, and season with salt and black pepper to taste.
- Give everything one final pulse or stir to blend all flavors evenly.
- Taste and adjust seasoning as needed.
- For the best flavor, refrigerate the salsa for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully and enhances the overall taste.
Notes
- This salsa can also be used as a topping for tacos or a dip for chips.
- You can store the salsa in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 2g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg