Description
This vibrant Roasted Tomato Salsa combines the smoky flavor of oven-roasted tomatoes, onions, jalapeños, and garlic with fresh cilantro and lime juice for a perfectly balanced salsa. Ideal as a dip or topping, this salsa boasts deep, rich flavors from roasting and a fresh kick from the lime and spices.
Ingredients
Scale
Vegetables
- 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)
Other Ingredients
- 2 tablespoons oil (avocado or olive)
- ½ cup cilantro leaves (packed)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon black pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to get it ready for roasting the vegetables.
- Prepare the Tomatoes, Peppers, and Onion: Remove the stems from the tomatoes, rinse and scrub them thoroughly under cool water, then cut each tomato in half lengthwise. Trim the stems from the jalapeño peppers, cut them in half lengthwise, and scoop out all seeds to control the heat. Peel off the outer skin of the onion, trim the ends, and cut it into quarters.
- Roast the Vegetables: Place the tomato halves and jalapeño peppers skin side up on a large baking sheet, along with the quartered onion and unpeeled garlic cloves. Drizzle 2 tablespoons of oil over the veggies and rub it into their skins evenly. Roast them in the preheated oven for 25 to 30 minutes until the tomato skins start to brown. Remove the garlic cloves after 15-20 minutes to prevent burning.
- Pulse Ingredients: Once roasted, peel the garlic cloves and transfer them along with the roasted tomatoes, onion, jalapeños, and any residual oil from the baking sheet to a large food processor. Add the cilantro leaves, lime juice, salt, paprika, cumin, and black pepper (if using). Pulse the mixture 10-20 times, scrape down the sides, and continue pulsing an additional 40-50 times until the salsa reaches your preferred chunky consistency. Avoid pureeing as this will result in a watery salsa.
- Serve or Store: Enjoy the roasted tomato salsa immediately for fresh flavor, or refrigerate for at least 24 hours to let the flavors deepen. Store in an airtight container in the refrigerator for 4-6 days, or freeze for 2-3 months for longer preservation.
Notes
- Remove seeds from peppers to adjust heat level.
- Do not puree salsa to avoid watery texture, aim for chunky consistency.
- Roasted garlic should be removed earlier to prevent burning and bitterness.
- Salsa flavor improves if refrigerated for 24 hours before serving.
- Use fresh lime juice for best flavor.
- Can freeze salsa up to 3 months; thaw in refrigerator before use.
