Roasted Tomato Salsa As seen on once upon a chef Bookmark recipe Print recipe Download recipe Share Total Time 25 Minutes Cook Time 10 Minutes Rating 4.88 out of 5 stars (180) Ingredients 2½ cups 4 vine-ripened tomatoes, quartered2 small yellow onions, cut into wedges6 cloves garlic, peeled3 serrano chili peppers, stemmed (use less for a milder salsa)¼ cup vegetable oil2 teaspoons salt1 teaspoon cumin¼ cup cilantro leaves2 tablespoons fresh lime juice, from one lime Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil. Step 2 Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes. Step 3 Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Transfer to a bowl and serve warm, at room temperature, or slightly chilled. Step 4 Make-Ahead Instructions: The salsa will last nicely for up to a week; store in a covered container in the refrigerator. Chef’s notes This recipe is not meant for canning.
