Roasted Tomato Salsa
A delicious and vibrant dip with rich flavors, perfect for serving with tortilla chips, tacos, or grilled meats.
Ingredients
Fresh Ingredients
- 3.5 pounds ripe tomatoes (cut in half) Choose ripe tomatoes for the best flavor.
- 1 large red onion (peeled and cut into wedges)
- 1 whole head of garlic Cut off the top ¾ inch to expose the cloves.
- 1-3 jalapeños Adjust according to your spice preference.
- 2 tablespoons olive oil
- 0.5 cup fresh chopped cilantro
- 1 teaspoon ground cumin
- Salt and pepper To taste.
- 1 tablespoon lime juice (optional) Use if the salsa tastes too sweet.
- 1-3 teaspoons sugar (optional) Use if the salsa is too acidic.
Instructions
Preparation and Roasting
- Preheat the oven to 400°F. Set out a large rimmed baking sheet.
- Cut the tomatoes in half and lay them on the baking sheet.
- Peel the onion and cut it into large wedges.
- Chop the top ¾ inch off an entire head of garlic to expose the top of the garlic cloves.
- Place the onion wedges, whole head of garlic, and jalapeños on the baking sheet.
- Drizzle all the fresh produce with olive oil and sprinkle liberally with salt and pepper.
- Roast the vegetables for 35 to 40 minutes. Allow them to cool on the baking sheet until easy to handle.
- Remove the stems from the jalapeños and shake out the seeds.
Blending
- Set out a large food processor.
- Place the tomatoes, onions, and seeded jalapeños in the food processor.
- Squeeze the garlic head and drop as many garlic cloves as you like into the food processor.
- Pour the remaining oil and pan juices into the food processor.
- Add the cilantro and ground cumin.
- Purée the salsa to your desired consistency. Taste and add more salt and pepper as needed.
- If the salsa tastes too sweet, add 1 tablespoon of fresh lime juice. If it's too acidic, add 1-3 teaspoons of sugar.
Notes
Serve the salsa in a bowl with tortilla chips. It also makes a great topping for tacos, grilled chicken, or fish. Store leftover salsa in an airtight container in the refrigerator for 4-5 days or freeze in small portions for longer storage. Adjust jalapeño based on your spice preference and taste as you go for the best flavor.