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Roasted Tomato Salsa

A vibrant and savory homemade salsa made from roasted tomatoes, fresh cilantro, and lime, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Condiment
Cuisine: Mexican
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large tomatoes Choose ripe tomatoes for the best results.
  • 1 medium onion
  • 2 cloves garlic Unpeeled for roasting.
  • 2 medium jalapeños Deseed for a milder salsa if preferred.
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • to taste salt Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the tomatoes and remove their tops.
  3. Chop the tomatoes into halves or quarters.
  4. Chop the onion into large chunks.
  5. Add the unpeeled garlic cloves and halved jalapeños to a baking sheet lined with parchment paper.
Roasting
  1. Drizzle the chopped veggies with olive oil and sprinkle with salt.
  2. Roast in the oven for about 25-30 minutes, until edges are charred.
Blending
  1. Allow the roasted veggies to cool slightly.
  2. Squeeze roasted garlic into a mixing bowl.
  3. Add the roasted tomatoes, onion, jalapeños, cilantro, and lime juice.
Final Touches
  1. Coarsely mash the salsa with a fork.
  2. Taste and adjust the salt as needed.
Serving
  1. Transfer the salsa to a serving bowl and enjoy!

Notes

For variations, try adding roasted corn or bell peppers. Store the salsa in an airtight container in the fridge for 3-5 days. Freezing is also an option for longer storage.