Homemade oven roasted tomato salsa with onions and jalapeños.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Appetizer
Cuisine: Mexican
Servings: 6people
Author: Caitlin Charlton
Ingredients
5Roma tomatoesquartered
1white onionquartered
1jalapeño pepperhalved
4garlic clovessmashed
1tablespoonolive oil
1cupcilantro
2tablespoonlime juiceabout 1 lime
1tablespoonsalt
Instructions
Preheat oven to 400° F.
Arrange tomatoes, onion, jalapeño, and 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.