Roasted Tomato Salsa

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.