Roasted tomato salsa
Roasted Tomato Salsa delivers smoky, rich flavor with charred tomatoes, garlic, and spices. Perfect for dipping or topping tacos—make it today!
Ingredients
- 1/2 medium yellow onion - finely diced
- 1 1/2 Tbs. fresh lime juice - from about 1/2 lime; more to taste
- 6 medium Roma tomatoes
- 3 fresh jalapeño or serrano chiles - halved lengthwise, stemmed, and seeded
- 1 clove garlic - peeled
- 1 cup coarsely chopped fresh cilantro
- 1 1/2 tsp. kosher salt; more to taste
Instructions
- in a small bowl, soak the onion in the lime juice for 15 minutes.
- in a dry, heavy-duty skillet (preferably cast iron) over high heat, “roast” the tomatoes, chile halves, and garlic clove until charred on all sides, about 2 to 5 minutes for the garlic, 8 to 10 minutes for the chiles, and 12 to 15 minutes for the tomatoes.
- Pulse in a blender; the mixture should remain slightly chunky.
- Transfer to a serving bowl and add the onion, lime juice, cilantro, and salt.
- Taste and add more salt or lime juice if needed.
Notes
This salsa can be made up to a week ahead and refrigerated.
Return it to room temperature before serving.
Return it to room temperature before serving.
Nutrition
Calories: 170kcal
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