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Roasted Tomato Salsa I

Roasted Tomato Salsa I

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
KATKRO

KATKRO

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 16 kcal
  • < 1%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the broiler.
  2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  3. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BSLOWERY
280

BSLOWERY

1/25/2004

Great salsa! The first time I made it, I thought that the charred skin was to be removed before blending. I tried it both ways and found the charred skin adds a lot of flavor. I core the tomatoes & jalapeno, cut them in two and place them skin side up before broiling; I found this faster and not as messy handling the hot foods. Great way to eat healthy tomatoes; I use this sauce as a side dish with chicken or beef too.

DANIJ19
268

DANIJ19

1/25/2004

I've made this salsa a number of times, and adjusted it each time. I have add about 8-10 cloves of garlic to one batch; it was excellent. I also have swapped the jalapeno out and replaced it with habaneros and scotch bonnets, just to see how it tastes. If you like a bit more heat than what a jalapeno delivers, try the scotch bonnet variety instead (be sure to wash your hands well after handling and do NOT touch your eyes!). I also have used a small spanish onion or red onion, and like the results better than with a plain white onion. One very helpful thing I've done based on the advice of another reviewer: I halve and core the tomatoes *before* putting them in to roast and remove the skin from the garlic cloves as well. It makes it MUCH easier to handle after you take them out from under the broiler. Very good, adaptable recipe.

MAD4CUISINE
97

MAD4CUISINE

1/25/2004

This recipe is very easy and flavorful. My favorite suggestion has been to add 2-3 tsp of Liquid Smoke. The Smoked Tomato Salsa has been very popular this summer. Thanks, Katherine!

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