Imagine a salsa so vibrant and bursting with flavor that it transforms your ordinary snack time into a gourmet experience! This Easy Roasted Tomato Salsa is not just another condiment – it's a game-changing recipe that will elevate your Mexican cuisine skills and impress everyone from family to friends. With just a few simple ingredients and a quick roasting technique, you'll create a salsa that's miles ahead of any store-bought version, packed with rich, caramelized flavors that will make your taste buds dance!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs ripe tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup.
- Wash the tomatoes and cut them in half. Place the tomato halves cut-side down on the prepared baking sheet, ensuring they are spread out in a single layer.
- Dice the onion and place it around the tomatoes on the baking sheet. Peel and mince the garlic cloves, scattering them over the tomatoes and onions.
- Seed and finely chop the jalapeño pepper. If you prefer less heat, remove the inner membranes as well.
- Drizzle the tomatoes, onions, and garlic with a light coating of olive oil. Sprinkle with salt and freshly ground black pepper.
- Roast in the preheated oven for 20-25 minutes, or until the tomatoes are soft, slightly charred, and have released their juices.
- Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes.
- Transfer the roasted tomatoes, onions, and garlic to a food processor or blender.
- Add the chopped jalapeño, fresh cilantro, and freshly squeezed lime juice to the processor.
- Pulse the mixture until it reaches your desired consistency - chunky or smooth.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Let the salsa cool completely, then transfer to a serving bowl or storage container.
- Serve immediately with tortilla chips, or refrigerate for up to 5 days to allow flavors to meld.
Tips
- • Choose ripe, deep-red tomatoes for the most intense flavor • Use aluminum foil for easy cleanup and even roasting • Adjust jalapeño quantity based on your heat preference • For a smoother salsa, blend longer; for chunky, pulse briefly • Let the salsa rest for 30 minutes before serving to allow flavors to meld • Store in an airtight container in the refrigerator for up to 5 days • For extra depth, consider adding a pinch of smoked paprika during roasting • Use Roma or vine-ripened tomatoes for best results • If you prefer less heat, remove jalapeño seeds and membranes completely
Nutrition Facts
Calories: 45kcal
Carbohydrates: 10g
Protein: 2g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
