Original Post: https://www.evolvingtable.com/roasted-tomato-salsa/
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. Enjoy as a snack with tortilla chips or use as a topping on your favorite Mexican dishes.
Servings: 16 servings
Ingredients
- 1 ¾ pounds tomatoes roma or vine-ripened
- 1 medium onion sweet or white
- 1-2 jalapeño peppers or serrano peppers
- 4-6 garlic cloves unpeeled
- 2 tablespoons oil avocado or olive
- ½ cup cilantro leaves packed
- 1 tablespoon lime juice freshly squeeze
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon 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 pounds 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 tablespoons 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 tablespoon lime juice, 1 teaspoon salt, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon 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
- Heat: Use 1 pepper for a mild salsa, 2 peppers for medium. You can choose to use either jalapeño or serrano peppers.
- Tomatoes: Roma and vine-ripened tomatoes are the best to use when making salsa. You can also choose beefsteak or plum tomatoes if that's what you have available. And be sure to measure exactly.
- Garlic: Garlic cooks up pretty quickly and will burn if it is left in with the other vegetables while roasting.
- Onion: Sweet onion will give the salsa a subtle sweetness. White onions will also work well. Avoid using yellow or red onions since they will give the salsa a pungent flavor.
- Pulsing: This helps you better control the final consistency of the salsa rather than pureeing and gives you time to adjust the seasonings to your taste preference.
- Rest: Wait a few hours before serving. The salsa develops an even deeper, richer flavor as it sits in the refrigerator, so it's best if you prep it in advance!
Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 123mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg
