Roasted Tomato Salsa

Turn vine-ripened tomatoes into Roasted Tomato Salsa! This easy salsa recipe highlights beautiful fresh tomatoes (heirlooms or others) with serrano and jalapeño peppers, red onion, garlic and lime. Serve this homemade salsa with tortilla chips all summer long.

Prep Time 20

Cook Time 20

Total Time 40

Servings cups salsa

Calories 59kcal

Ingredients

2 ½ lbs. tomatoes
½ cup chopped red onion
2 serrano peppers
2 garlic cloves
½ large jalapeño pepper
1 teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice from about ½ lime

Instructions

Preheat the oven to 475°F.
Place the tomatoes, chopped red onion, peppers and garlic cloves on a rimmed sheet pan. Season with salt, and drizzle with the olive oil.
Roast for 15 minutes in the preheated oven.
Turn up the heat and broil for another 5 minutes, or until the tomatoes and other ingredients have blackened bits.
Let the ingredients cool for a bit once they come out of the oven.
Transfer the tomatoes and other veggies to the food processor. Make sure to pour in the pan juices, too. Blitz until combined. You may make this a smoother salsa or a chunky one. If you're making it chunky, blitz the peppers, onions and garlic cloves before adding the tomatoes.
Add the lime juice, and blend a little more.
Serve chilled with corn tortilla chips.

Notes

This recipe makes about 4 cups of salsa.

Make sure you're using the freshest, sweetest tomatoes you can find!

This salsa is SPICY. Consider removing the seeds from the peppers, if you're concerned about that, or use half a jalapeno and one serrano instead of two. You can also add another pound of tomatoes to the mixture if you want a milder salsa... you'll also have more of it if you do this.

How to store: Store in an airtight container or a large mason jar (or two) in the refrigerator for up to 2 weeks.

How to freeze: Freeze smaller portions of the salsa in ice cube containers, airtight freezer containers or SouperCubes.

Nutrition