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Roasted Tomato Salsa
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Prep Time:
20 minutes
Total Time:
1 hour
Elevate your snack game with homemade Roasted Tomato Salsa using fresh Roma tomatoes and spicy jalapeños for a burst of flavor that pairs perfectly with any meal.
Ingredients:
  • 2 lb plum (Roma) tomatoes
  • 2 to 3 large jalapeño chiles
  • 1 small onion, sliced
  • 6 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 teaspoons cider vinegar
Instructions:
  • Preheat the broiler and lightly spray a cookie sheet with cooking spray. Arrange tomatoes and chiles on the sheet and broil them 5 to 6 inches from the heat for 10 to 15 minutes, turning occasionally, until they are nicely charred. Transfer chiles to a small bowl to cool and place tomatoes in a resealable plastic bag for 10 minutes to steam.
  • Preheat the oven to 450°F. Combine onion and garlic with oil in a bowl. Spread onto a 15x10x1-inch pan. Bake for 10 minutes, stirring halfway through, until golden and soft.
  • Separate and discard chile stems, then transfer chiles to a food processor. Add onion and garlic, cover, and process until finely chopped, ensuring to scrape down the sides of the bowl as necessary. Transfer the mixture back to a medium-sized bowl.
  • Peel tomatoes over a bowl to save juices, do not remove seeds. Set juice aside. Place tomatoes in a food processor and pulse until coarsely chopped. Add to bowl with onion mixture and mix well. Stir in reserved tomato juice, cilantro, salt, and vinegar. Chill for up to 2 days. Serve salsa at room temperature.

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