Roasted Tomato Salsa
A quick and easy roasted tomato salsa recipe made with tomatoes, onions, jalapeños, garlic, cilantro, and lime juice. Ready in minutes!
Servings: 7 servings
Ingredients
- 6 medium Roma tomatoes
- 2 jalapeño peppers, stemmed
- 1 small white onion, halved
- 1 teaspoon olive oil
- 3 cloves garlic
- 10 cilantro sprigs
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt, plus more to taste
Instructions
- Place the oven rack directly underneath the broiler and turn the broiler on high.
- Place the tomatoes, jalapeños, and onion on a baking sheet and drizzle with the oil. Rub it all over the vegetables to coat, then place them in the oven and broil for 5-8 minutes, until the skins are blistered and blackened.
- Flip the vegetables over, add the garlic to the baking sheet, and broil for 5-8 more minutes, until blackened and blistered.
- If you don't want the salsa too spicy, remove and discard the jalapeño seeds. Transfer everything to a food processor or blender. 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
- Storage. This roasted tomato salsa will keep in an airtight container in the fridge for 5-7 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.
- Yield. Makes about 1¾ cups of salsa.
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