Description
This Roasted Tomato Salsa is a vibrant and flavorful homemade salsa made by roasting a blend of tomatoes, jalapenos, bell pepper, onions, and garlic until tender and slightly charred. Blended with fresh cilantro and seasoned with sea salt, this salsa offers a smoky depth and perfect balance of heat and freshness. Ideal as a dip or topping, it’s easy to prepare and can be stored refrigerated or frozen.
Ingredients
Scale
Vegetables
- 15-20 medium tomatoes (6 to 7 lbs, halved)
- 5-10 jalapeno or serrano peppers (halved and seeded)
- 1 red or green bell pepper (quartered and seeded, optional)
- 2 medium yellow onions (peeled and quartered)
- 1 head of garlic (about 10 cloves, peeled)
- 1 medium bunch of cilantro
Seasoning
- 1 Tbsp fine sea salt
Instructions
- Preheat and prepare vegetables: Preheat your oven to 375°F (190°C). Arrange the halved tomatoes cut-side-up on a rimmed baking sheet. On a second rimmed baking sheet, arrange the halved and seeded jalapenos, quartered and seeded bell pepper (if using), quartered onions, and peeled garlic cloves.
- Bake the vegetables: Place both baking sheets in the oven and bake for 25 minutes at 375°F until the tomatoes and onions are soft and starting to release their juices.
- Broil to char: Move the oven rack to the highest position and set to broil. Broil each baking sheet for an additional 3-5 minutes, watching carefully to achieve a char on the tops of the serrano or jalapeno peppers without burning the vegetables. Remove the sheets carefully, preserving any tomato juices.
- Cool and blend: Allow the roasted vegetables to cool slightly. In batches, transfer them to a food processor along with one medium bunch of cilantro, 1 tablespoon of fine sea salt, and any accumulated tomato juice from the baking sheets. Blend until you reach your desired consistency. Combine batches together.
- Adjust seasoning and store: Taste the salsa and add additional salt if desired. Let the salsa cool completely to room temperature, then cover and refrigerate for up to 5 days or freeze for up to 3 months.
Notes
- The chipotle flavor from broiling adds a wonderful smoky dimension, be careful not to burn the vegetables during the broil step.
- If you prefer a thicker salsa, discard some or all of the tomato juice before blending.
- Adjust the number of jalapenos or serranos based on your preferred spice level.
- This salsa pairs beautifully with grilled meats, tacos, nachos, or simply with tortilla chips.
- Freezing in portioned containers makes for convenient future use.
