Description
A rich, smoky salsa made with oven-roasted tomatoes, chilies, and aromatics. The roasting process deepens the flavors, creating a complex salsa perfect for chips, tacos, or as a sauce for grilled meats.
Ingredients
Scale
- 4 medium Roma tomatoes, halved (plump and ripe is key here!)
- 1 small white onion, quartered
- 2 jalapeños, halved and seeded (optional, for less heat)
- 2 garlic cloves, unpeeled
- 1/4 cup fresh cilantro, chopped (don’t skimp on this!)
- 1 tbsp fresh lime juice (for that zesty brightness)
- Salt, to taste
- 1 tbsp olive oil (optional, perfect for roasting and deepening flavours)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange tomatoes (cut side down), onion quarters, garlic cloves, and whole peppers on the baking sheet. Drizzle with olive oil.
- Roast for 25-30 minutes until tomatoes are softened and skins are blistered.
- Remove from oven. Peel garlic cloves. Stem and seed peppers (leave seeds for more heat).
- Transfer roasted vegetables to a food processor. Pulse 5-6 times until desired consistency.
- Transfer to a bowl. Stir in cilantro, lime juice, cumin, salt, pepper, and sugar if using.
- Let rest at room temperature for 30 minutes before serving to allow flavors to meld.
Notes
- For smokier flavor, char vegetables under the broiler for last 2-3 minutes
- Consistency can range from chunky to smooth – adjust processing time
- Refrigerates well for up to 1 week; flavors intensify over time
- For milder salsa, use poblano peppers instead of jalapeños
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Condiment/Sauce
- Method: Roasted
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 35 kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg