Roasted Tomato Salsa
This restaurant-style Roasted Tomato Salsa is bursting with the flavor of fresh veggies, herbs, and a hint of smokiness!
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In Spain, the term salsa refers to any sauce, and in Mexico, what we think of as salsa is often called pico de gallo. Salsa is served with chips at every Mexican restaurant, and endless jarred flavors, including roasted tomato salsa, can be found in almost all grocery stores.
However, there is something ridiculously satisfying about making your own roasted tomato salsa. The aroma of the fresh tomatoes, onions, jalapeños, and garlic roasting in the oven is heavenly. Once mixed with the lime juice, you’re left with this fresh veggie, smokey, tangy flavor that no store-bought salsa could match.
I’m one of those who loves sweet and savory, fruity and spicy, all the flavors mixed. I usually go for something like fresh mango salsa and love a good spicy margarita because of the layers of flavor. I think you’ll love this roasted tomato salsa since it adds those layers and only takes a few steps to make.
Is Roasted Tomato Salsa Healthy?
This roasted tomato salsa is more than just delicious and easy. It’s healthy! Using all fresh veggies, herbs, and lime juice makes this salsa a practical superfood. This recipe contains tons of antioxidants, vitamins, and minerals. Plus, roasting veggies for a short amount of time allows them to retain their nutrients, as opposed to other cooking methods.
What Tomato is Best For Salsa?
Roasted tomato salsa calls for fresh Roma tomatoes (aka plum tomatoes). These are ideal for this dish because they contain less water than other tomato varieties and have a sweet and tart flavor. However, since the tomatoes will be roasted and blended, you can get away with using whatever you have on hand.
INGREDIENTS
- 1 lb Roma tomatoes, halved
- 1 large onion, cut into wedges
- 2 jalapeño peppers, halved and seeded
- 3 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
INSTRUCTIONS
Prep
Arrange and oil vegetables for broiling.
Broil
Char vegetables under broiler.
Blend
Process all ingredients to make salsa.
Devour!
FAQs & Tips
Roasted tomato salsa can be stored in the refrigerator, in an air-tight container or jar for 10 to 12 days. It can also be frozen for up to 2 months.
While this roasted tomato salsa is mild, you can omit the jalapenos completely to reduce the heat. Also, some people don’t like cilantro, so you can leave it out or substitute parsley or basil.
For this salsa, you can use pre-roasted or fire-roasted canned tomatoes. There is no need to roast them again; just add them to the roasted veggies and mix!
Serving Suggestions
Roasted tomato salsa is fantastic with tortilla chips and healthy nachos. It will also be a crowd-pleaser served next to a creamy queso and this perfect guacamole. And, finally, you should definitely top your bang bang shrimp tacos or mushroom tacos with this salsa. The salsa even tastes great on twice-baked Mexican sweet potatoes.
Roasted Tomato Salsa
Ingredients
- 1 lb Roma tomatoes halved
- 1 large onion cut into wedges
- 2 jalapeño peppers halved and seeded
- 3 cloves garlic unpeeled
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
Instructions
- Preheat your broiler. Arrange tomatoes, onions, jalapeños, and garlic on a baking sheet. Drizzle with olive oil.
- Broil for about 10-15 minutes, turning occasionally, until vegetables are charred and soft.
- Remove from oven, let cool slightly. Peel garlic, then place all vegetables in a food processor. Add cilantro, lime juice, and salt. Pulse until desired consistency is reached.
Nutrition
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