Roasted Tomato Salsa
This roasted tomato salsa recipe is super easy to make at home and so much better than store bought ones. Made with a mix of red and green tomatoes, fresh cilantro leaves, jalapeño pepper and onions this salsa is so flavorful, delicious and perfect with nachos. This Mexican salsa is best fit for any party, make it chunky or smooth and enjoy. Ready in 30 minutes, vegan and gluten free!
Servings: 7 servings
Calories: 49kcal
Equipment
- Food processor
Ingredients
- 12 tomatoes roma or plum
- 1 onion large
- 4 garlic cloves
- 1 jalapeno pepper add 2 for spicier salsa
- 1/2 cup cilantro leaves
- 1 teaspoon roasted cumin powder
- 2 tablespoons lime juice
- sea salt to taste
Instructions
- Rinse and wipe off excess moisture from the tomatoes. Cut them into half. Also peel the outer skin of onions and quarter them. Keep the garlic pods ready. Grease a baking sheet or baking pan generously with olive oil. Place tomatoes with cut side up on the tray. Also place the onions, garlic and jalapenos. Meanwhile preheat oven in broiler mode set at high.
- Place the baking pan in oven and broil for 12-15 minutes depending upon how charred and smoky you want your tomatoes. Once done let cool for 10 minutes. Remove the peel from garlic.
- To make salsa place the roasted tomatoes, pepper, onions and garlic in a food processor jar. Add cilantro leaves, lime juice, roasted cumin powder and sea salt to the roasted salsa ingredients.
- Run the food processor and blend the salsa chunky or smooth as required. Taste the salsa and adjust seasoning as required.
- Transfer to an air tight jar. Serve as required.
Notes
Storage- This salsa keeps well for 3-4 days in refrigerator. Tastes best when served chilled.
The recipe can be doubled or halved.
Nutrition
Serving: 7servings | Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 536mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1855IU | Vitamin C: 35mg | Calcium: 28mg | Iron: 1mg