Roasted Tomato Salsa
This roasted tomato salsa, made with fresh ingredients and slightly caramelized tomatoes, is a healthy and zesty dip perfect for any occasion.
Ingredients
Main Ingredients
- 6 pieces ripe tomatoes The star of the show! They provide juiciness and sweetness.
- 1 piece onion Adds a sharp flavor that balances the tomatoes.
- 2 cloves garlic Brings a rich, aromatic depth to the salsa.
- 1-2 pieces jalapeño peppers For a kick of heat. Adjust spice level to preference.
- 1/4 cup fresh cilantro Gives a fresh, herbaceous note that brightens everything.
- 2 tablespoons lime juice Adds a zesty zing to elevate the dish.
- to taste salt Enhances all the flavors and ties everything together.
Instructions
Preparation
- Preheat the oven to 450°F (232°C).
- Chop the tomatoes and onion into halves or quarters for even cooking.
- Peel the garlic cloves, leaving them whole.
- Slice the jalapeños in half and remove the seeds for a milder salsa.
- Rinse the cilantro well and let it dry.
Cooking
- Spread the chopped tomatoes, onion, garlic, and jalapeños on a baking sheet.
- Drizzle with a light amount of olive oil and sprinkle with salt.
- Roast for 20-25 minutes until they are golden and soft.
- Cool for about 5 minutes before blending.
- In a blender, add the roasted vegetables, cilantro, and lime juice. Pulse until combined.
Serving
- Taste the salsa and adjust salt and lime juice to your preference.
- Transfer the salsa to a serving bowl.
- Serve with tortilla chips, tacos, or grilled meats.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days; flavors improve as it sits. This salsa can also be frozen for up to 3 months, though texture may change slightly.