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Roasted Tomato Salsa

A celebration of smoky, sweet, and tangy flavors, perfect for chips, tacos, or grilled meats.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds ripe tomatoes halved
  • 1 medium onion quartered
  • 4 cloves garlic unpeeled
  • 1 jalapeño pepper halved (remove seeds for less heat)
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Equipment

  • Sheet pan
  • Food processor or blender
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Halve the tomatoes, quarter the onion, and halve the jalapeño.
  3. Place the tomatoes, onion, garlic, and jalapeño on a sheet pan in a single layer.
  4. Roast in the preheated oven for 30 minutes, or until soft and slightly charred.
  5. Let the vegetables cool for a few minutes, then peel the garlic cloves.
  6. In a food processor or blender, combine the roasted vegetables, cilantro, and lime juice.
  7. Pulse until you reach your desired salsa consistency.
  8. Add salt and pepper to taste.
  9. Transfer the salsa to a bowl and serve warm or chilled.

Notes

Great for meal prep and can be stored for later use.