Homemade Roasted Tomato Salsa
- Yield 4
- Prep 10 minutes
- Cook 7 minutes
- Total 17 minutes
Homemade Roasted Tomato Salsa is a dips recipe on Avoteb. The yield on the card is 4. Plan on 17 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 pounds Roma tomatoes, halved lengthwise
- 6 unpeeled garlic cloves
- 1 chipotle chile in adobo sauce
- 1 large white onion, peeled and cut into 1/2-inch rounds
- 1 large jalapeño, cored* and halved
- 1 large handful fresh cilantro
- 1 tablespoon freshly-squeezed lime juice
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
Method
Warm broiler to high.
Lay out the tomatoes (skin side up), garlic cloves, onion and jalapeño (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.
Lift pan from the oven, and peel and discard the skin from the garlic cloves. Move the tomatoes, garlic, onion and jalapeño to the bowl of a food processor or blender. At this point (if you’re feeling impatient and hungry), you can either go ahead and add in the remaining ingredients and puree the salsa until it’s smooth while it’s warm. Or you can move the roasted veggies to the refrigerator and let them chill until cooled, then proceed with adding in the remaining ingredients and pur
Taste, and season with extra salt or lime juice if needed. Plate while it is hot, or refrigerate in a sealed container for up to 3 days.
