Roasted Tomato Salsa Recipe

Original Post: https://www.evolvingtable.com/?p=94090

A tortilla chip is dipped into the bowl of roasted tomato salsa.

5 from 2 votes

Roasted Tomato Salsa Recipe

Roasted Tomato Salsa is so easy to make at home by simply roasting vine-ripened or Roma tomatoes in the oven and then mixing with cilantro, paprika, and cumin to make this classic spicy dip. Store-bought jars and restaurant salsa have nothing on this homemade recipe! Enjoy as a snack with tortilla chips or use as a topping on your favorite Mexican dishes.

Prep Time15

Cook Time25

Total Time40

Course: sauce

Cuisine: Mexican

Servings: servings

Author: Jennifer Deppa

Ingredients

1 ¾ lbs. tomatoes roma or vine-ripened
1 medium onion sweet or white
1-2 jalapeño peppers or serrano peppers
4-6 garlic cloves unpeeled
2 Tbsp. oil avocado or olive
½ cup cilantro leaves packed
1 Tbsp. lime juice freshly squeeze
1 tsp. salt
½ tsp. paprika
¼ tsp. cumin
¼ tsp. black pepper optional

Instructions

Preheat oven to 450°F.
Prepare the Tomatoes, Peppers, and Onion: Remove the stems from the tomatoes, rinse and scrub thoroughly under cool water, and then cut them each in half lengthwise. Trim the stems from the peppers, cut them in half lengthwise, and scoop out all of the seeds using a small spoon with a relatively sharp edge. Trim the ends from the onion, peel the outer layer of skin, and then cut it into quarters.
1 ¾ lbs. tomatoes, 1 medium onion, 1-2 jalapeño peppers, 4-6 garlic cloves
Roasted Vegetables in Oven: Place the tomato halves and jalapeño peppers skin side-up onto a large baking sheet along with the quartered onion and garlic cloves. Drizzle oil over all of the vegetables and rub it into their skin. Roast the vegetables in the preheated oven for 25-30 minutes, or until the tomato skins begin to brown. Pull the garlic cloves out after 15-20 minutes to prevent burning.
2 Tbsp. oil
Pulse Ingredients in Processor: Add the roasted tomatoes, onion, jalapeño, garlic cloves that have been peeled, and any oil on the baking sheet to a large food processor along with the remaining ingredients. Pulse ingredients 10-20 times and then scrape down the sides of the bowl. Continue pulsing until the salsa reaches your desired consistency. (About 40-50 times.) Do NOT puree. You'll end up with a watery salsa!
½ cup cilantro leaves, 1 Tbsp. lime juice, 1 tsp. salt, ½ tsp. paprika, ¼ tsp. cumin, ¼ tsp. black pepper
Serve roasted tomato salsa immediately or store in the refrigerator for up to 24 hours for an even better flavor. Salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator or up to 2-3 months if frozen.

Video

Notes

Prep-Ahead Instructions:

Homemade salsa gets better after it sits for a few hours, so prep it ahead of time and pull it out just before serving.

Storage Directions:

Salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator. Frozen salsa will end up with a layer of water on the top once thawed. To prevent this, add salsa that you'd like to freeze to a saucepan over medium-low heat and cook it down for 30-45 minutes. Doing this will remove most of the extra moisture and result in a better frozen salsa. Roasted salsa tastes delicious when served warm or cold. If you'd like to serve it warm simply warm it up in a medium-sized saucepan over medium heat for 2-3 minutes just before serving.

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