Description
This Roasted Tomato Salsa recipe offers a smoky, flavorful twist on traditional salsa by roasting tomatoes, peppers, onions, and garlic to perfection. Perfect for dipping or topping your favorite dishes, this fresh and vibrant salsa combines the sweetness of roasted tomatoes with the heat of jalapenos or serrano peppers, balanced by cilantro and a touch of sea salt.
Ingredients
Vegetables
- 15-20 medium tomatoes (6 to 7 lbs), halved
- 5-10 jalapeno or serrano peppers, halved and seeded
- 1 red or green bell pepper, cut into quarters and seeded (optional)
- 2 medium yellow onions, peeled and quartered
- 1 head of garlic (about 10 cloves), peeled
Herbs & Seasoning
- 1 medium bunch of cilantro
- 1 tablespoon fine sea salt, plus more for seasoning
Instructions
- Preheat and Arrange: Preheat your oven to 375°F (190°C). Place the halved tomatoes cut-side-up on a rimmed baking sheet. On a separate rimmed baking sheet, arrange the halved and seeded jalapenos (or serranos), optional bell pepper quarters, quartered onions, and peeled garlic cloves.
- Bake the Vegetables: Bake both baking sheets in the oven at 375°F for 25 minutes or until the tomatoes and onions become soft and tender, allowing the natural sugars to caramelize and deepen the flavor.
- Broil for Charred Flavor: Move the oven rack to the highest position and set the oven to broil. Broil each baking sheet for an additional 3-5 minutes. Watch carefully to ensure the vegetables, especially the peppers, develop a nice char without burning. This step enhances the smoky essence of the salsa.
- Cool and Blend: Remove the baking sheets carefully to avoid spilling tomato juices and allow the vegetables to cool slightly. Transfer the roasted vegetables along with one bunch of cilantro, 1 tablespoon of fine sea salt, and any accumulated tomato juice to a food processor. Blend in batches if necessary until you reach your desired salsa consistency. Combine the batches and taste, adding more salt if needed.
- Store and Serve: Let the salsa cool to room temperature before transferring it to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. Serve chilled or at room temperature with your favorite chips or dishes.
Notes
- For a thicker salsa, discard some or all of the tomato juices before blending.
- Adjust the number of jalapenos or serrano peppers according to your preferred spice level.
- The optional bell pepper adds sweetness and depth but can be omitted if desired.
- Use a 13-cup food processor or blend in batches for best results.
- Salsa can be refrigerated up to 5 days or frozen for up to 3 months in airtight containers.
