Roasted Tomato Salsa Recipe

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Roasted Tomato Salsa

Kelly Allen

By
@KellyLAllen

Roasting the veggies makes this salsa!


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Prep:

5 Min

Cook:

45 Min

Method:

Roast

Ingredients

3 lb
tomatoes, quartered
1
medium onion, quartered
1
jalapeno, halved, and seeded (to your liking)
3 Tbsp
oil, estimated
2 Tbsp
finely chopped garlic
1 bunch
cilantro, fresh, chopped finely
2 Tbsp
lime juice, bottled, or fresh
1 tsp
cumin
1 Tbsp
sea salt

Directions Step-By-Step

1
Preheat your oven to 400 degrees. Place your tomatoes, onion, and jalapeno on a large baking sheet. Drizzle with enough oil to lightly coat the vegetables. Bake for 40-45 minutes, or until a nice char is on your vegetables.
2
Once the vegetables have cooled for about 5-10 minutes, put the vegetables, garlic, and cilantro (in batches, if needed) in a food processor or blender, and pulse to your desired consistency. Place the mixture in a large dutch oven, and put on medium-high heat on your cooktop.
3
Add the lime juice, cumin, and sea salt to the mixture in the dutch oven. Cook down to reduce the liquid for about 20 minutes. Let cool, and serve with chips of your choice.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian, Diabetic, Dairy Free