Roasted Tomato Salsa

I absolutely love salsa, especially this roasted tomato salsa! This week I was asked one of the most controversial "would you rather" questions: would you rather never eat cookies again or never eat chips again? I would have said cookies if it wasn't for chips and this SALSA. I mean, could you really imagine going to a Mexican restaurant and turning down chips and salsa while you wait for your food?!

I also don't know how you could be asked that question and not immediately crave chips and salsa. Cue me making homemade salsa!

This salsa is so easy to make and so delicious. You start by giving those essential salsa veggies a rough chop then throwing them in the oven to bake. Then you turn the broiler on high and get that beautiful black color before transferring to the food processor.

I find this salsa to have just a slight kick to it but if you are sensitive to spice, you can remove the seeds of the jalapeno. On the flip side, you could double the jalapeno if you are all about that spice!

Once the salsa is made you can serve it immediately while it is still warm, or you can refrigerate it and serve up to 3 days later.

I hope you enjoy this roasted tomato salsa and please let me know what you think! And... are you team cookie or team chip?!

And for those of you who are team cookie, be sure to check out this cookie recipe.

📖 Recipe

Roasted Tomato Salsa

Homemade salsa made with roasted veggies.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: quick, sauces

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 people

Author: Caitlin from CC's Table

Ingredients

• 5 Roma tomatoes quartered
• 1 white onion quartered
• 1 jalapeno pepper halved
• 4 garlic cloves smashed
• 1 tablespoon olive oil
• 1 cup cilantro
• 2 tablespoon lime juice about 1 lime
• 1 tablespoon salt

Instructions

• Preheat oven to 400° F.
• Arrange quartered Roma tomatoes, quartered white onion, halved jalapeno pepper, and smashed garlic on a sheet pan. Toss with olive oil.
• Bake for 10 minutes then turn the broiler on high. Broil for 5 minutes, or until veggies begin to blacken.
• Transfer roasted veggies to a food processor along with cilantro, lime juice, and salt. Pulse until just combined, about 5 seconds.
• Serve with your favorite tortilla chips or refrigerate in an airtight container up to 3 days.

Notes

If you do not have a food processor, you can use a blender. Blending time may vary. If your blender is not heat resistant, let roasted veggies cool before blending.

Tried this recipe?Tag @ccs_table on Instagram!