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. 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
Ingredients
- 2 pounds tomatoes quartered
- 4 jalapeños * stemmed and halved
- 1 medium onion quartered
- 6 garlic cloves sliced in half
- juice from 2 limes
- ¼ cup chopped cilantro
- 2 teaspoon kosher salt
- 2 teaspoon granulated sugar
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400 °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.
Notes
This looks incredible! I am totally addicted to the food should taste food chips! The sweet potato is my fave! I can’t wait to make your salsa! Perfect for Labor Day!
Thanks Annie! I recently just bought the sweet potato. Can’t wait to try it this weekend :)
i love restaurant style salsas like this! and all that garlic- (sorry for being annoying but) yassss.
YES! I totally believe in as much garlic as possible! :)
I’ve always wanted to try this! I’m pinning to save for later. It doesn’t hurt that you’ve paired it with my favorite chips!
Thanks Julie! :)
I know! Where has the time gone?! Also, chips and salsa are my weakness! This recipe looks so amazing!
Thanks Michelle! It’s seriously SO difficult to say no to chips and salsa :)
There’s nothing better than roasting veggies to bring out their amazing flavor. And then dipping chips into the end result? Perfection!
Thanks Melanie! I totally agree! Roasting veggies makes it taste so much better.
Mmmmmm – I love trying new salsa recipes and this one looks AMAZING! And those chips are some of my favorite!
Thanks Cathy! I hope you give it a try :)
Mmm delicious and great sharp pics too :)
Thanks Gerry! :)