Roasted Tomato Salsa

In this Roasted Tomato Salsa charred vegetables like roma tomatoes, red onion, jalapeño and garlic is blended with fresh cilantro, garlic, white onion and cumin for an incredible and flavorful salsa! Yields about 4 cups.

Snacks are probably my favorite meal of the day. Even though I say that about every meal… I really mean it about snacks. Cheese and crackers, apples and peanut butter and chips and salsa. Amen.

My girls get home from school about an hour apart from each other but they both ask the same question when they walk in the door. Did you make anything today? Those little buggers are always hoping I made cookies or something chocolaty. Really I can’t blame them. I remember as a kid waking up on the weekend, running down the stairs and wishing for doughnuts to be on the table.

So although chips and salsa isn’t quite equal to a plate of cookies. They were just as excited, until they realized I had to finish taking pictures. They hovered like vultures waiting for me to say ‘okay, go for it’ and then they swooped in.

To Make This Roasted Tomato Salsa You Will Need:

• olive oil spray – For lightly greasing pan before roasting vegetables.
• roma tomatoes – I personally prefer roma tomatoes as they are less acidic and lower in water content.
• red onion – Lends significantly milder, sweeter, and less pungent when roasted.
• jalapeño – Adds a smoky, mellow, and slightly sweet and slightly spicy flavor.
• garlic – Adds distinct punchy flavor and mild sweet garlic flavor when roasted.
• olive oil – Lends fat and helps the veggies to soften and char when broiling.
• white onion – Adds sharp distinct onion flavor.
• lime juice – (not pictured) Balances flavor and adds bright and citrusy notes.
• cilantro – Lends a pop of bright herbaceous freshness.
• cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
• kosher salt – Enhances the flavors in this salsa.
• sugar – Aids in balancing acidity.

Preheat your broiler:

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

Roast Vegetables:

Cut 10 roma tomatoes in half and arrange them and 1 jalapeño with skin-side facing up, add 3 (of the 6) garlic cloves, 1 medium red onion – that has been cut into eighths. Drizzle everything with olive oil and slide the pan underneath the broiler for 4 to 6 minutes – or until a deeply charred.

Remove the blistered veggies and let them cool a smidgen before handling. Once cooled a bit, remove the skin from the garlic, slice off the stem of the jalapeño.

Make The Salsa:

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

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

Next add in the juice of 1/2 to 1 lime (depending on your preference), a large handful of fresh cilantro, 1 teaspoon ground cumin, 1 teaspoon 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-fitted lid and refrigerate for 2 hours to overnight. So the flavors can develop.

How to Store Homemade Salsa:

Store in an airtight container and store in the refrigerator.

How Long Will Homemade Salsa Last?

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

Click Here For More Salsa Recipes!

And if you want to make your own chips, I’ve got a recipe here!

Enjoy! And if you give this Roasted Tomato Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 16 servings

Roasted Tomato Salsa

Charred vegetables like roma tomatoes, red onion, jalapeño and garlic is blended with fresh cilantro, garlic, white onion and cumin for an incredible and flavorful salsa!

Prep Time: 15 minutes mins

Cook Time: 8 minutes mins

Additional Time: 1 hour hr 2 minutes mins

Total Time: 1 hour hr 25 minutes mins

Ingredients

FOR THE ROASTED TOMATO SALSA:

• olive oil spray
• 10 roma tomatoes, hallved lengthwise
• 1 small red onion, quartered
• 6 cloves garlic, divided
• 1 jalapeno, hallved lengthwise
• 2 tablespoons olive oil
• 1/2 large white onion, chopped
• 1/2 to 1 whole lime, juiced, to taste
• 1 handful cilantro, more or less to taste
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar

Equipment

• Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White

Instructions 

• Move an oven rack to the highest position and preheat your oven to broil. Line a large, rimmed baking sheet with foil and lightly spray with olive oil.
• Cut tomatoes in half and arrange them and jalapeño with skin-side facing up, add the chopped red onion and 3 (of the 6) garlic cloves. Drizzle everything with olive oil and slide the pan underneath the broiler for 4 to 6 minutes – or until a deeply charred.
• Remove the blistered veggies and let them cool a for a little bit before handling. Once cooled, remove the skin from the garlic and slice off the stem of the jalapeño - you can also remove the seeds and ribs for less heat.
• Into a food processor, fitted with the blade attachment, add the charred tomatoes and red onion, raw white onion, both the roasted garlic and the remaining 3 raw (peeled) garlic cloves, and the charred jalapeño. Secure that processor lid and pulse a few times to chop.
• Next add in the juice of 1/2 to 1 whole lime (to your personal taste), cilantro, cumin, kosher salt and sugar. Pulse a few more times until everything is finely chopped. Taste, adding more salt or lime juice to your liking.
• Transfer to a bowl or container with a tight-fitted lid and refrigerate for 2 hours to overnight. So the flavors can develop.
• See blog post for storing instructions.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 0.25cup, Calories: 30kcal, Carbohydrates: 3g, Protein: 1g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 148mg, Potassium: 119mg, Fiber: 1g, Sugar: 2g, Vitamin A: 351IU, Vitamin C: 8mg, Calcium: 10mg, Iron: 0.2mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: Tex Mex

This recipe was originally posted on February 27th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.