Roasted Tomato Salsa
Total Time
17 minutes
Prep Time
10 minutes
Cook Time
7 minutes
Rating
5 out of 5 stars
(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
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.
Step 6
Save recipe for the next time?
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.
