Roasted Tomato Salsa

Gluten-free, Nut-free, Soy-free

While it may seem intimidating to make your own salsa at home, we promise it’s worth it—this salsa is flavorful and fresh, making it much better than store-bought. Serve it as is with tortilla chips or use it in our Nacho Cheese or Loaded Burritos.

The key to this salsa’s distinctive taste lies in the roasting process. The high heat of the oven caramelizes the sugars in the tomatoes, jalapeños, red onion, and garlic, creating a depth of flavor that’s both sweet and smoky. The roasted garlic adds a mellow richness, while the jalapeños provide a hint of heat.

This salsa incorporates a harmonious blend of ingredients. The addition of fresh cilantro, lime juice, ground cumin, and a touch of sugar enhances the roasted flavors and adds brightness. Salt is used to season and balance the taste.

Roasting the vegetables to perfection gives the salsa a wonderful chunky texture, with small bits of tomato and onion remaining intact. This adds depth and texture to each bite, making it a delightful topping or dip.

Roasted Tomato Salsa is incredibly versatile. It can be used as a dip for tortilla chips, a condiment for tacos, burritos, and grilled meats, or even as a topping for baked potatoes. Its smoky and tangy profile elevates the taste of many dishes.

This salsa can be prepared in advance and stored in the refrigerator. In fact, it’s often best when chilled for a couple of hours to allow the flavors to meld. This makes it a great option for party planning and meal prep.

Whether you’re hosting a gathering or simply want to add a burst of flavor to your meals, Roasted Tomato Salsa is a fantastic choice. Its smoky, tangy, and slightly spicy taste is sure to delight your taste buds and elevate your culinary creations.

PREP TIME: 15 minutes

COOK TIME: 20 minutes

CHILL TIME: 2 hours

YIELD: 6 servings

INGREDIENTS:

• 4 Roma tomatoes, cut in half
• 1 jalapeño pepper, cut in half, seeds removed
• ½ large red onion, peeled and quartered
• 4 cloves garlic, unpeeled
• ¼ cup (4 g) fresh cilantro leaves
• 1 tsp granulated sugar
• Juice of ½ lime (about 1 tbsp [15 ml])
• 1 tsp ground cumin
• 1½ tsp (9 g) salt, plus more to taste

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the tomato and jalapeño halves, skin side up, as well as the red onion and unpeeled garlic on the prepared baking sheet.
3. Roast the vegetables in the oven for 20 minutes.
4. Remove the roasted vegetables from the oven and allow them to cool slightly.
5. Peel the roasted garlic cloves and add them to a food processor or blender.
6. Add the remaining roasted vegetables, cilantro, granulated sugar, lime juice, ground cumin, and salt to the food processor or blender.
7. Process or blend the ingredients until they are lightly pureed, leaving some small chunks for texture.
8. Taste the salsa and season with more salt if desired.
9. For the best flavor, chill the salsa in the refrigerator for at least 2 hours before serving, as it is best served cold.