roasted tomato salsa

In this Roasted Tomato Salsa, charred Roma tomatoes, red onions, jalapeños, and garlic are blended with fresh cilantro, lime juice, garlic, white onions, and cumin to create an incredibly flavorful salsa. Makes about 4 cups.

Snacks are probably your favorite meal of the day.

I say the same thing for every meal, but I really mean it when it comes to snacks. Cheese and crackers, apples and peanut butter, chips and salsa. There’s something about even a little food! And since Cinco de Mayo is just around the corner, we’ve looked through our collection of Mexican food recipes. I wanted to reshoot it, and honestly, I wanted to eat it, so I selected a few for the remake. While reading this blog, I noticed that SS has 22 different salsa recipes. The tried and true pico de gallo, from corn salsa to fruity versions. And to tell you the truth, I love them all.

But I found myself coming back to this roasted version. Combine both fresh and roasted ingredients and blend in just minutes. However, it needs to be chilled a bit to enhance the flavor, but even warmer salsa? no thanks.

But I promise it’s worth it.

To make this roasted tomato salsa, you’ll need:

Olive oil spray – to lightly oil the pan before roasting vegetables. Roma Tomatoes – I personally prefer Roma tomatoes because they are less acidic and have a lower water content. Red onions – When roasted, they become much mellower, sweeter, and less pungent. Jalapeno – Adds a smoky, mellow, slightly sweet and slightly spicy flavor. Garlic – Roasting adds a unique punch of flavor and a mild sweet garlic flavor. Olive oil – Provides fat to help vegetables soften and char when grilling. White onions – Add a sharp onion flavor. Lime Juice – (not pictured) Balances the flavor and adds a bright, citrus note. Coriander – Bright herbal freshness. Cumin (ground) – Has a citrus edge, imparting earthiness and warmth. Kosher Salt – Enhances the flavor of this salsa. Sugar – helps balance acidity.

Preheat the broiler.

Move the oven rack to the highest position and preheat the oven to bake. Line a large rimmed baking sheet with foil and lightly spray with olive oil.

roasted vegetables:

Cut 10 Roma tomatoes in half, lay out 1 jalapeño, skin side up, add 3 cloves of garlic (out of 6), and 1 medium red onion (cut into 8 pieces). Pour olive oil over everything and slide the skillet under the broiler for 4 to 6 minutes, or until deeply browned.

Remove any blistered vegetables and allow to cool slightly before handling. Once cooled slightly, remove the garlic cloves and cut off the stems of the jalapeños.

Make the salsa:

In a food processor fitted with the blade attachment, add the charred tomatoes and roasted red onion, 1/2 a large raw white onion, the roasted garlic and 3 raw (peeled) garlic cloves, and the charred jalapeños.

Secure the processor lid and pulse a few times to chop.

Next, add the juice of 1/2 to 1 lime (depending on your preference), a handful of fresh cilantro (I never measured it because I love cilantro!), 1 teaspoon of ground cumin, 1 teaspoon of kosher salt, and a pinch of sugar.

Then pulse a few more times until everything is finely chopped. Transfer to a bowl or container with a tight-fitting lid and refrigerate for 2 hours to overnight. Therefore, tastes can evolve.

Enjoy with chips or on top of your favorite tacos, nachos, or burritos. Really whatever your heart desires.

How to store homemade salsa:

Store in an airtight container in the refrigerator.

How long does homemade salsa last?

If stored properly, homemade salsa will last up to 3 days in the refrigerator.

Click here for more salsa recipes!

If you want to make your own chips, here’s the recipe.

enjoy! If you try this roasted tomato salsa recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

yield: 16 for one person

Preparation time: 15 minutes

Cooking time: 8 minutes

Additional time: 1 time 2 minutes

Total time: 1 time twenty five minutes

For roasted tomato salsa:

olive oil spray10 medium roma tomato, cut in half lengthwise1 medium red onion, cut into 8 equal pieces6 cloves garlic, divided1 medium jalapeno pepper, cut in half lengthwise2 tablespoon olive oil1/2 big white onion, coarsely chopped1/2 to 1 whole lime, juice, to taste1 a handful coriander, taste more or less1 teaspoon ground cumin1 teaspoon kosher salt1 pinch sugar

Char vegetables:

Cut the tomatoes in half, arrange the jalapenos, skin side up, and add the chopped red onion and 3 cloves of garlic (out of 6). Pour olive oil over everything and slide the skillet under the broiler for 4 to 6 minutes, or until deeply browned.

Remove any blistered vegetables and allow to cool slightly before handling. Once cool, remove the garlic cloves and cut off the tops of the jalapenos. You can also remove the seeds and ribs to reduce the heat.