Go Back
Tortilla chips with salsa
Melanie F. | Nutritious Eats

Roasted Tomato Salsa

This easy Roasted Tomato Salsa can be on your table in 15 minutes with a handful of simple ingredients and is perfect to enjoy with chips, tacos, salads and more.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 cups
Course: Salsa
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil divided
  • 2 lb tomatoes I use the larger ones from the vine, cut into wedges
  • 1 onion cut into chunks
  • 1-2 Serrano pepper I like to roast 2 but start with adding just 1
  • 5 cloves garlic with peel on
  • handful of fresh cilantro leaves ~1/3 packed cup
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • additional salt and pepper for seasoning veggies

Method
 

  1. Place cut tomatoes skin side up on a baking pan, along with onions, garlic cloves in the peel and Serrano pepper. Drizzle 1/2 of a tablespoon of olive oil over veggies. Sprinkle with salt and pepper. Broil for ~8 minutes on high heat (500-550 degrees) or until you get some blackened spots on the veggies. I use the top baking rack which is about 6 inches from the top.
  2. Remove pan from the oven. Take peel of the garlic (this comes off very easily). Place the tomatoes, onions, pepper and garlic in the food processor. Add cilantro leaves, salt, cumin, black pepper, lime juice and the other half tablespoon of olive oil. Process for 5 seconds or so and then pulse a few times or until no large chunks remain.
  3. Serve warm with chips or refrigerate and enjoy later.

Notes

Adjust seasoning as needed- you might want to add more salt, lime, cilantro or heat depending on your preference. This salsa can be enjoyed warm or cold.