Description
Roasted Tomato Salsa is a smoky, slightly spicy dip made with charred tomatoes, onions, garlic, and jalapeños, blended with fresh cilantro and lime juice for a bold and vibrant flavor.
Ingredients
Units
Scale
- 1 1/2 lbs ripe tomatoes (Roma or plum)
- 1 small white onion, quartered
- 2 cloves garlic, unpeeled
- 1–2 jalapeños or serrano peppers (adjust to heat preference)
- 1/4 cup fresh cilantro leaves
- 1 tbsp lime juice
- Salt, to taste
Instructions
- Preheat broiler or grill to high heat.
- Place tomatoes, onion, garlic, and jalapeños on a baking sheet or grill grate. Roast, turning occasionally, until charred and softened — about 10–12 minutes.
- Let the vegetables cool slightly. Peel garlic and remove stems (and seeds for milder salsa) from peppers.
- Add roasted vegetables to a blender or food processor along with cilantro, lime juice, and salt.
- Pulse until desired consistency is reached — smooth or chunky.
- Adjust seasoning with more salt or lime juice if needed. Serve warm or chilled with chips or as a topping.
Notes
- Use a mix of tomatoes for more depth of flavor.
- For a smokier flavor, roast the ingredients over an open flame or on a grill.
- Salsa will thicken slightly as it cools.
- Store in the fridge for up to 5 days or freeze for later use.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 2g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg