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!

Course Appetizers & Snacks

Cuisine Tex Mex

Keyword cilantro, garlic, jalapeño, onions, tomatoes

Prep Time 15

Cook Time 8

Additional Time 1 2

Total Time 1 25

Servings servings

Calories 30

Author Laurie McNamara

Equipment

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

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

US Customary - Metric

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.

Nutrition