Description
This Roasted Tomato Salsa is a flavorful and versatile condiment that adds a burst of Mexican-inspired taste to your dishes. Made with charred tomatoes, onions, and jalapeños blended with fresh herbs and spices, it’s perfect for dipping or topping your favorite foods.
Ingredients
Scale
Tomato Mixture:
- 6 medium ripe Roma tomatoes, halved
- 1 small white onion, quartered
- 2 cloves garlic, peeled
- 1–2 jalapeño peppers, stemmed (seeds removed for less heat)
- 1 tablespoon olive oil
Additional Ingredients:
- 1/2 cup fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the vegetables: Arrange the halved tomatoes, onion, garlic cloves, and jalapeños on the baking sheet. Drizzle with olive oil and toss to coat.
- Roast the vegetables: Roast for 20 to 25 minutes, or until the tomatoes and peppers are charred in spots and the onions are tender.
- Blend the salsa: Transfer the roasted vegetables to a food processor or blender. Add cilantro, lime juice, cumin, salt, and pepper. Pulse until the salsa reaches your desired consistency.
- Adjust seasoning: Taste and adjust seasoning as needed.
- Serve: Serve with tortilla chips or as a topping for various dishes.
Notes
- For a smoky twist, consider grilling the vegetables outdoors instead of roasting them in the oven.
- Store any leftover salsa in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 3g
- Sodium: 120mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
