Roasted Tomato Salsa
A restaurant style salsa that's the perfect pairing for your favorite chips!
Servings 2 cups
Calories 102kcal
Equipment
Ingredients
- 2 lbs roma tomatoes halved
- 1/2 white onion
- 1/3 cup fresh cilantro
- 2 cloves garlic
- 1/2 jalapeno
- 1 1/2 teaspoon kosher salt
- 1 tablespoon lime juice
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
Instructions
- Roast Vegetables: Preheat oven to 425 degrees F. Line a baking tray with foil and then add halved tomatoes, onion, garlic cloves, and jalapeno to the tray. Roast in the oven for 40 minutes.
- Remove Skins: Once roasted, gently remove the skins of the tomatoes and discard. They should pull off easily.
- Blend: Add the roasted tomatoes, onion, and jalapeno to the bowl of a food processor or a blender. Leave on the baking tray as much moisture from the tomatoes as you can. Then add the cilantro, salt, cumin, cayenne, and lime juice. Blend until desired consistency.
- Chill: Chill in the fridge for at least 30 minutes before serving.
- Enjoy with your favorite chips or on our favorite Mexican dishes!
Video
Notes
The nutritional value is per 1 cup.
Use in our 7 Layer Taco Dip From Scratch
To use this salsa in our 7 Layer Taco Dip From Scratch, we suggest making a double batch and reducing the liquid by scooping out the seeds completely and also by adding the salsa to a fine mesh sieve to strain off as much of the liquid as possible.
Substitutions
Tomatoes: While romas are the best, you can of course use any tomatoes you'd like. Especially paste tomatoes, which are the ones with thicker flesh and less moisture, generally. In addition to romas, you could use plum, san marzano, or amish paste. You can also use whole canned tomatoes, too (well-drained, of course).
Onion: Red works well, too!
Jalapeno: This adds a great mild heat, but use your favorite hot pepper and adjust to your own taste!
Make Ahead
Be sure to not skip the chill time on this salsa because it really allows the flavors to develop. Plus, right out of the food processor, the salsa will still be warm from the roasting of the veggies.
Storage
Fridge: Up to 5 days.
Freezer: Up to 2 months.
Customize!
This salsa is so easy to customize to your taste! Make it hot by adding more jalapeno or cayenne or make it chunky by not blending it as much.
Nutrition
Calories: 102kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 1770mg | Potassium: 1166mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4056IU | Vitamin C: 72mg | Calcium: 64mg | Iron: 2mg
