Roasted Tomato Salsa I131 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“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.” - by KATKRO
Original recipe yields 3 cups
- Preheat the broiler.
- In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
- Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Amount Per Serving (24 total)
- 16 cal
- < 1%
- 0.9 g
- 1.8 g
- < 1%
Based on a 2,000 calorie diet
Reviews (131)Rate This Recipe
"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 &..." See more 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."
"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 haba..." See moreneros 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."
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