Roasted Tomato Salsa
A quick and easy roasted tomato salsa made from tomatoes, onions, jalapenos, garlic, cilantro, and lime juice. Ready in minutes!
Servings: 7 servings (1/4 cup each)
Ingredients
- 1 teaspoon olive oil
- 6 Roma tomatoes (or plum tomatoes)
- 1 small onion, halved (yellow or white)
- 2 jalapeño peppers
- 3 cloves garlic
- 10 sprigs cilantro
- 1 tablespoon lime juice (about 1/2 lime)
- 1 teaspoon kosher salt, plus more to taste
Instructions
- Preheat broiler to high. Line a large baking sheet with aluminum foil for easy cleanup.
- Place the tomatoes, onion halves, jalapenos and garlic on the baking sheet. Drizzle with olive oil and rub it all over the vegetables to coat.
- Place the baking sheet in oven and broil for 10-15 minutes, flipping the vegetables halfway through, until the skins have blistered and blackened.
- Carefully remove and discard the stems of the jalapeños. If you don't want the salsa too spicy, you can also remove and discard the seeds.
- Transfer everything to a food processor or blender and add the cilantro sprigs, lime juice and salt.
- Pulse a few times for a chunky salsa or blend for one minute for a smooth salsa. Taste and season with more salt if needed.
Video
Notes
- Have a gas stove or a grill? Instead of using the broiler, you can also carefully roast the vegetables directly over the burner or grill grates until blackened and blistered.
- Storage - This salsa can be stored in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 0.25cup | Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 337mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg