Disclosure: This post is sponsored by Food Should Taste Good. As always, all opinions and recipe are my own.
September is here! In the blink of an eye the holidays will roll around and before you know it, it’s time to prepare that Thanksgiving turkey. In the meantime, let’s try to savor the remaining days of warmth, sunshine, and summer.
This is one of my favorite salsas to make. During the summer when tomatoes are in season, this roasted tomato salsa is absolutely amazing. You’ll want to add a dollop of this to everything: salad, pizza, grilled meats. Best of all, it’s made with fresh ingredients. Food always tastes better when it’s made with real ingredients.
And when you make a salsa this fresh, you should pair it with tortilla chips that are equally delicious and and wholesome. Because I cannot settle on just one chip, I’ve paired this roasted tomato salsa with my three favorite Food Should Taste Good tortilla chips: blue corn, guacamole, and lime. These tortilla chips are made with simple ingredients yet are packed with flavor. They’re the perfect vehicle for salsa!
Who says you have to settle on one flavor of chip? I say the more the merrier!
You’ll need one large sheet tray to roast the tomatoes, jalapeños, garlic and onion. Since I like my salsa spicy, I leave some seeds on the jalapeños. Be sure to remove the seeds and center rib of the jalapeño if you prefer a milder salsa. Otherwise, you’ll be in for a big kick of surprise.
Place all the roasted ingredients in a food processor (or blender) and pulse together with lime juice. Season with salt, pepper and a little sugar, and then stir in chopped cilantro. That’s it! Now, it’s time to dip!
This quick and easy salsa is perfect for any get together. (Think Labor Day festivities this weekend!) Both the chips and salsa are vegan and gluten-free, making it suitable for many diets. Plus, this recipes makes a large enough batch to keep everyone snacking happily.
Roasted Tomato Salsa
Yield: 1 quart (4 cups)
- 2 pounds tomatoes, quartered
- 4 jalapeños,*stemmed and halved
- 1 medium onion, quartered
- 6 garlic cloves, sliced in halves
- juice of 2 limes
- 1/4 cup chopped cilantro
- 2 tsp kosher salt
- 2 tsp granulated sugar
- 1/2 tsp black pepper
- Preheat oven to 400 degrees F. Place tomatoes, jalapeños, onion, and garlic on a baking sheet tray. Drizzle about 1-2 Tbsp olive oil over ingredients. Place sheet tray in center of oven and roast for 15-20 minutes until tomatoes begin to soften.
- Set oven temperature to broil. Keeping sheet tray in the center of the oven, broil ingredients for 5 minutes until the skins of the tomato and jalapeño are slightly charred.
- Allow ingredients to cool slightly. Place roasted ingredients in a food processor (or blender). Add lime juice and pulse a few times until ingredients are combined and tomatoes are still a bit chunky. Season with salt, sugar, and black pepper. Fold in chopped cilantro. Serve warm or store in an airtight container in the fridge and allow to chill.
*NOTE: For a spicy salsa, keep jalapeño seeds intact. For a mild salsa, remove seeds and center rib.
The Little Epicurean