Roasted Tomato Salsa is a rich and robust salsa that brings out the deep flavors of ripe tomatoes through roasting. This method caramelizes the tomatoes, enhancing their natural sweetness and adding a smoky depth.
Combined with onions, garlic, and fresh herbs, this salsa is perfect for adding a hearty touch to tacos, as a dip for chips, or as a versatile condiment for various dishes.
Serving Suggestions
Serve Roasted Tomato Salsa as a flavorful topping for tacos, burritos, or grilled meats. It’s also excellent as a dip with tortilla chips or served alongside warm, crusty bread. For a more substantial option, use it as a base for a savory pasta sauce or mix it into grain bowls. Garnish with fresh herbs or a squeeze of lime to enhance its flavor.
Pairing Ideas
This salsa pairs well with a range of foods. It complements Mexican and Southwestern dishes, such as enchiladas or quesadillas. It also works well with grilled meats, including chicken, pork, or steak. For a lighter meal, enjoy it with a side of roasted vegetables or a fresh salad.
Tips and Notes
Storage: Store leftover salsa in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently before serving if frozen.
Tomatoes: Use ripe, meaty tomatoes for the best results. Roasting brings out their natural sweetness and adds a complex flavor.
Roasting: Roast the tomatoes, onions, and garlic on a baking sheet until they are caramelized and slightly charred. This enhances their flavor and creates a richer salsa.
Seasoning: Adjust the seasoning with salt, pepper, and additional spices to taste. Fresh herbs like cilantro or basil add a bright, fresh element.
Texture: For a chunkier salsa, leave the tomatoes and other ingredients in larger pieces. For a smoother texture, blend the salsa to your desired consistency.
Roasted tomato salsa
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
Return it to room temperature before serving.