Roasted Tomato Salsa
Utterly addictive, this bright and spicy salsa combines vine-ripened tomatoes, onions, garlic, Serrano chiles, cilantro and fresh lime. Unlike most salsas, which are raw, the vegetables in this recipe are roasted — a technique that intensifies the flavor of the tomatoes, mellows the onions and garlic, and adds a light touch of smokiness. It is hands down my favorite salsa recipe and it couldn’t be easier to make.
Begin by tossing the quartered tomatoes (I don’t even bother coring them), onion wedges, garlic and whole Serrano peppers with the vegetable oil directly on a baking sheet.
Broil the vegetables until blistered and slightly charred, 10-15 minutes.
Transfer the vegetables to a food processor fitted with a metal blade, along with the salt and cumin. (Note: This is a spicy salsa — you may want to start with one or two peppers in the food processor, and then blend the other(s) in if you want more heat.) Be sure not to skimp on the salt — it brings out all the flavors.
Process until slightly chunky.
Add the cilantro leaves and lime juice and pulse a few times until the cilantro is finely chopped.
Serve with tortilla chips or any of your favorite Mexican dishes. Enjoy!
Roasted Tomato Salsa
- 4 vine-ripened tomatoes, quartered
- 2 small yellow onions, cut into wedges
- 6 garlic cloves, peeled
- 3 Serrano chili peppers, stemmed (use less for a milder salsa)
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1/4 cup cilantro leaves
- 1 tablespoon fresh lime juice, from one lime, plus more if needed
- Preheat broiler and set oven rack about 5 inches beneath heating element. Line rimmed baking sheet with aluminum foil. Place tomatoes, onions, garlic and whole Serrano chile peppers with vegetable oil directly on sheet pan and toss with your hands. Broil until softened and charred, 10-15 minutes.
- Transfer vegetables and juices to food processor fitted with metal blade. (If you are concerned about spice level, add only one Serrano pepper at this point. You can always blend in the others to taste.) Add salt and cumin and pulse until just slightly chunky. Add cilantro and fresh lime juice, and pulse until cilantro is chopped. Taste and adjust seasoning with salt and more lime juice if desired. (Be sure to add enough salt and lime to bring out all the flavors.) Transfer to bowl and serve warm, at room temperature or slightly chilled.
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