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Roasted Tomato Salsa

This roasted tomato salsa is fresh, delicious, and super easy to make. The ingredients are roasted, which intensifies the flavor and adds a touch of smokiness. This salsa is addictive and makes everything you put it on taste better!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Snack
Keyword: salsa

Ingredients

  • 12 small-medium tomatoes (roma or campari) quartered
  • 2-3 jalapeños halved & stemmed *
  • 8 cloves garlic skin on
  • 1 large or 2 small vidalia or yellow onions, halved and cut into ¼- ½ inch wedges
  • cup a little more cilantro
  • 3 Tablespoons lime juice freshly squeezed
  • ¼ teaspoon ground black pepper
  • Salt to your liking
  • cumin optional, to your liking

Instructions

  • Preheat the broiler and line a baking sheet with aluminum foil.
  • Place the tomatoes (skin side up), jalapeños (skin side up), cloves of garlic (with their skin on), and onion on the tray in an even layer. Place the baking sheet in the oven and broil 8-11 minutes until slightly charred and softened.
  • Once the vegetables are slightly charred, remove the baking sheet from the oven and let the vegetables cool completely. Peel and discard the skin from the garlic cloves.
  • Once the vegetables are cooled completely, transfer them to a food processor fitted with a metal blade. Add the cilantro, lime juice, black pepper and salt (add cumin if using as well) to the food processor.
  • Pulse a few times, until roughly chopped. Taste and season with extra seasoning or lime juice. Continue to pulse until you have reached your desired consistency.
  • Once the salsa is to your liking, transfer to a sealed container and refrigerate for at least an hour before serving.

Nutrition Facts

Nutrition facts: per ½ cup
49 Calories, 0 gram fat, 2 gram protein, 11 gram total carbohydrate, 3 grams of fiber, 6 gram sugar, 11 mg sodium
Notes
*Discard all the seeds if you don’t like spice. I leave about ¼ of the jalapeño seeds and my salsa is mild with a little spice. Use more or less to your liking. I suggest removing the seeds, setting aside and you can always taste the salsa as you blend it and add more if you want more heat.