Roasted Tomato Salsa
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 2-3 1x
Ingredients
Scale
- 2 pounds roma tomatoes
- 1 small white or yellow onion
- 2 garlic cloves
- 1 jalapeño
- 1 tablespoon olive oil
- 1/3 cup cilantro leaves
- 2 tablespoons lime juice
- Salt, to taste
Instructions
- Preheat oven to 425˚. Halve the tomatoes, cut the onions and garlic into chunks and dice the jalapeño (removing seeds if desired). Toss everything with olive oil and spread into a single layer on a sheet tray covered with parchment paper. Roast for 45 to 60 minutes, until tomatoes are browning. Let roast until desired doneness (a little extra char is nice).
- Let tomatoes cool slightly then transfer to a blender or food process. Add in cilantro, lime juice, and salt. Pulse until salsa is broken down. Store in refrigerator for up to a week.
Notes
+ Original recipe has roasting the tomatoes at 500˚. This is great and definitely gets a wonderful flavor, but cleaning up the sheet pan is a pain (since you can't use parchment!) If you're up for the challenge, roast at 500˚ for about 30 minutes, checking occasionally, until tomatoes have a nice char on them.
+ For a little extra smokiness, add a bit of diced chile pepper (either in adobo sauce or a dried one that has been soaked in water). Start with just a bit and add more as desired for heat.
+Use other tomatoes as desired but try and stick with low water, paste tomatoes. These make for a thicker salsa.
Find it online: https://naturallyella.com/roasted-tomato-salsa/