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A bowl of roasted tomato salsa on a plate of tortilla chips with a drink.
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5 from 4 votes

Roasted Tomato Salsa

Prep Time15 minutes
Cook Time30 minutes
Cool Time20 minutes
Total Time1 hour 5 minutes
Course: Appetizer, condiment
Cuisine: Mexican
Servings: 32
Calories: 18kcal
Author: Teri & Jenny

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
US Customary - Metric

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

Nutrition

Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg