Roasted Tomato Salsa

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Gimme some Oven

Total Time

17 minutes

Prep Time

10 minutes

Cook Time

7 minutes

Rating

(32)

Ingredients

4 - 6 servings

2 pounds Roma tomatoes, halved lengthwise
6 unpeeled garlic cloves
1 chipotle chile in adobo sauce
1 large white onion, peeled and cut into 1/2-inch rounds
1 large jalapeño, cored and halved
1 large handful fresh cilantro
1 tablespoon freshly-squeezed lime juice
1 teaspoon fine sea salt
1/2 teaspoon ground cumin

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

Preheat broiler to high.

Step 2

Arrange the tomatoes (skin side up), garlic cloves, onion, and jalapeño (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened on top.

Step 3

Remove pan from oven, peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion, and jalapeño to a food processor or blender.

Step 4

If desired, refrigerate roasted veggies until cooled, then add the remaining ingredients and puree the salsa until smooth. Alternatively, add the remaining ingredients immediately and puree the salsa while warm.

Step 5

Taste and season with extra salt or lime juice if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Chef’s notes

Jalapeño notes:

I recommend using 1 large or 2 small jalapeños for this recipe, but feel free to add extras (or leave the seeds in) for extra heat, or omit the jalapeño entirely for a milder salsa.

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Seasonal Recipes

Skill Level

other

Roasted Tomato Salsa

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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