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The Speckled Palate
July 15, 2013

Roasted Tomato Salsa

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Roasted Tomato Salsa // The Speckled Palate

Y’all should know by now that I live in Dallas. It’s pretty hot here. In fact, my mother told me that it felt like we lived on the surface of the sun while she was visiting earlier this month. No joke.

I realize it’s much hotter other places (I’m looking at you, Arizona), but man, y’all. This summer is kicking my butt, and the heat, especially, is playing a major role in it.

Con? I sweat a lot, so I look like a hot mess most days. And running in 100+ temperatures is a challenge, to say the least. (Plans of that August half marathon? Gone. So I’m holding off on longer distances until the heat breaks since I feel like I’m running in slow motion and come back utterly exhausted from the exertion in the heat.)

Pro? I sweat a lot, so it makes me feel like I’m being über productive when I’m out in the sunshine. I wear shorts and dresses most days because they’re comfortable in the heat. And bonus: I feel way more put together after showering and getting ready because I am no longer perspiring.

Roasted Tomato Salsa // The Speckled Palate

Sadly, the making of this salsa is not a way to beat the summer heat. You have to roast the tomatoes, and it’s an integral and delicious step. However, after the salsa has been combined and chilled?

It’s absolutely delicious and perfect for a warm summer’s day. It also adds nice natural sweetness from the tomatoes with a bit of zing from both serrano and jalapeño peppers.

Bonus points if you can handle the heat, hang out on the patio as the sun is sinking in the west, drink a margarita and eat this dish with your favorite tortilla chips.

Roasted Tomato Salsa
Yield: 16 oz. jar salsa

Roasted Tomato Salsa

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Turn vine-sweetened heirloom tomatoes into Roasted Tomato Salsa! Heirloom tomatoes are seasoned with salt and pepper, then roasted and combined with serrano and jalapeño peppers, red onion, garlic and lime juice before being food processed to the desired consistency. This salsa pairs beautifully with tortilla chips.

Ingredients

  • 3 ½ lbs. heirloom tomatoes
  • ½ large red onion, roughly diced
  • 2 serrano peppers, roughly diced
  • 2 garlic gloves
  • 1 jalapeño pepper
  • ¾ teaspoon kosher salt
  • Juice of ½ a lime

Instructions

  1. Preheat the oven to 475°F.
  2. Season the tomatoes with salt and pepper liberally, and bake for 15 minutes.
  3. Turn up the heat and broil for another 5.
  4. While the tomatoes are cooking, chop the peppers, garlic and onion thickly, then transfer to a food processor.
  5. Once tomatoes have cooled slightly, transfer the tomatoes to the food processor and blend.
  6. Add the salt and lime, blend a little more.
  7. Serve chilled with corn tortilla chips.

Nutrition Information:

Yield:

8

Serving Size:

2 oz. servings

Amount Per Serving:Calories: 59 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 227mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.

Roasted Tomato Salsa // The Speckled Palate

Have you ever made your own salsa?

11 Comments

  1. Desiree

    I’ve been wanting to find a good home cooked salsa recipe! I’ll definitely be giving this one a try! Looks delicious!

  2. Michelle

    This sounds yummy. I love salsa, and yes I have made my own. In fact, I have a recipe going up on my blog this afternoon.

  3. Katherine

    Sorry to hear about your August half, but I think you’ve made the right decision. I personally think training is more fun and rewarding in the fall when it’s less physically demanding to be outside. Oh, and this salsa recipe looks delicious! I’m always looking for new ways to try it.

  4. Brittany Bevelle

    Cannot wait to try this recipe! I love salsa recipes. Do you know if it’ll taste just as good with green tomatoes?

  5. Eileen

    A definitely yes to homemade salsa-although I don’t know how you can stand turning on the oven in Texas right now! I just made homemade guac with one of the first backyard tomatoes the other day–so good. Salsa definitely needs to happen ASAP.

  6. Natalie

    Homemade salsa always tastes amazing! I like to add lots of jalapeno for the extra spicy goodness. I can only imagine the weather over there by the way, I am dying over here in Toronto and it probably isn’t nearly as hot.

  7. Dawn

    I can’t do spicy, well I fix it, just can’t eat it. The hotter the better for my husband. We use jalapenos and habaneros.

  8. Jayne

    Ooh… I’m gonna try this Erin! Sweat also makes me feel yucky, sticky but super productive. It’s weird how I hate and love sweat all at the same time.

  9. Gie

    Thanks for the recipe. I would try this and add some cilantro/coriander to it.

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