Roasted Tomato Salsa
This roasted tomato salsa recipe intensifies the flavor of the tomatoes, making it unique from most salsas.
Servings: 1 quart
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
*NOTE: For a spicy salsa, keep jalapeño seeds intact. For a mild salsa, remove seeds and center rib.
Nutrition
Calories: 344kcal | Carbohydrates: 79g | Protein: 13g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 4713mg | Potassium: 2782mg | Fiber: 17g | Sugar: 45g | Vitamin A: 8457IU | Vitamin C: 224mg | Calcium: 199mg | Iron: 4mg