I recently remade this recipe and forgot how yummy it is. In fact I had it for dinner with a beer and it was a glorious way to welcome in the weekend. This salsa really is so good, and a perfect way to use up those beautiful tomatoes we are all seeing at the farmers market. Consider this a reminder to make some amazing delicious salsa (and then later make nachos cause yum).
♥ Teri
We’ve been posting some seasonal stuff lately and it’s because there’s so much awesome produce in season right now! Tomatoes are EVERYWHERE and I love it! I know the idea of roasting anything in this heat probably doesn’t sound awesome, but trust me, this one recipe makes a pretty big batch that’ll last you for a bit, and while it’s a salsa (great with chips and on tacos), it’s really a roasted tomato “everything” sauce. I seriously put this stuff on everything; dolloped into soups, as a braising liquid for shredded chicken or beef, as a fresh salad dressing, or my favorite way to eat it…by the spoonful!
If roasting still doesn’t sound appealing to you, you can totally do this on the grill! It’s easy and you’ll have a great smoky flavor from it! Seriously guys, make this salsa…it’s easy and so so so good! Enjoy! xx, Jenny
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Roasted Tomato Salsa
INGREDIENTS
- 12 roma tomatoes, halved lengthwise
- 2 yellow onions, quartered
- 2 jalapeno peppers, halved lengthwise, seeded
- 1 head garlic, halved crosswise
- 2 tablespoons extra virgin olive oil
- 1 large dry chile pepper, soaked in warm water for 30 minutes
- 1 bunch cilantro
- 1 ½ tablespoons cumin
- juice of 2 limes
- salt and pepper to taste
Recipe instruction visual controls:
INSTRUCTIONS
- Preheat oven to 375˚F.
- Place tomatoes, 2 onions, 2 jalapenos, and the head of garlic on a baking sheet (cut side up) and drizzle with oil. Season with salt and pepper and roast for about 30 minutes or until tomatoes sweat and wilt.
- Remove from the oven and allow contents to cool, about 20 minutes.
- Place 2 tomatoes, ½ of an onion, 1 jalapeno, ½ the roasted garlic, dry chile, and cilantro into a blender and blender until smooth. Pour mixture into a mixing bowl. Set aside.
- Pour remaining mixture into a blender, reserving 4 tomatoes, and the remaining ingredients. Blend together and season with salt and pepper. Add the mixture to the cilantro mixture and stir together.
- Seed, skin and chop the remaining tomatoes and stir into the rest of the salsa.
- Adjust seasonings and refrigerate for at least an hour. Serve.
NOTES
- *Makes 2 quarts salsa
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YAAAAAAYYYYYY the photo option was added HURRAYYYYY
thank you thank you thank YOU!!!
xoxoxoxoxoxo
Seriously…thank you. LOL
:) :) :) :) :)
This looks fantastic. Roasted vegetables make everything amazing!
Did you peel the garlic and tomatoes?
I roasted the garlic whole and squeezed the roasted cloves out then I skinned and seeded just a handful of tomatoes :)
Can you can this recipe? If you were to serilizr jars and then hot water bath it?
Definitely!
This looks delicious!
Hi! This looks so delicious and I can definitely imagine making it. I was wondering about storing it- how did you find it best to store and how long do you think it would last in the fridge?
Thank you!
I think the best way to store is, is by canning and then refrigerating. It should keep for at least a month or two!
How about as a cold soup, with some water or ice cubes to thin it out. Perfect ! Thanks!
I love homemade salsa! I “make” the husband grill the veggies so I wouldn’t have to heat up the house with the oven on.
Yes! Homemade salsa is such a great way to eat as many summer tomatoes as possible. Must try!
This looks fabulous – I need new salsas and dips and sauces in my life. Having a partay on Saturday and gonna be dipping some serious crudites in here!
Thanks!
Ah-mah-zing!! And I will so pour it on my pasta!!!