Roasted Tomato Salsa I Recipe - Allrecipes.com
Roasted Tomato Salsa I Recipe
  • READY IN 20 mins

Roasted Tomato Salsa I

Recipe by  

"This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Preheat the broiler.
  2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  3. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Great salsa! The first time I made it, I thought that the charred skin was to be removed before blending. I tried it both ways and found the charred skin adds a lot of flavor. I core the tomatoes & jalapeno, cut them in two and place them skin side up before broiling; I found this faster and not as messy handling the hot foods. Great way to eat healthy tomatoes; I use this sauce as a side dish with chicken or beef too.

 
Most Helpful Critical Review
Aug 29, 2012

Not a fan of the texture - sort of mushy.

 
Jan 25, 2004

I've made this salsa a number of times, and adjusted it each time. I have add about 8-10 cloves of garlic to one batch; it was excellent. I also have swapped the jalapeno out and replaced it with habaneros and scotch bonnets, just to see how it tastes. If you like a bit more heat than what a jalapeno delivers, try the scotch bonnet variety instead (be sure to wash your hands well after handling and do NOT touch your eyes!). I also have used a small spanish onion or red onion, and like the results better than with a plain white onion. One very helpful thing I've done based on the advice of another reviewer: I halve and core the tomatoes *before* putting them in to roast and remove the skin from the garlic cloves as well. It makes it MUCH easier to handle after you take them out from under the broiler. Very good, adaptable recipe.

 
Jan 25, 2004

This recipe is very easy and flavorful. My favorite suggestion has been to add 2-3 tsp of Liquid Smoke. The Smoked Tomato Salsa has been very popular this summer. Thanks, Katherine!

 
Jun 29, 2003

We used tomatoes from our garden rather than Romas which tasted fine but was very liquidy after blackening. Wish I would have cored before broiling. We offset the sweet taste with more salt and added a chipotle chili (the canned kind in the adobo sauce). The result was outstanding. Will make this one everytime.

 
Jan 25, 2004

This was a really good recipe. Maybe I am not very proficient with a food processor but I found that hand-chopping all the ingredients (though more time consuming) pays off because it tasted much better, was less watery, and every thing was more evenly chopped.

 
Jan 25, 2004

We LOVE this stuff! I have to check the chip supply when I make this because once we start, we can't stop! I'm making a double batch today for the holiday weekend and visiting relatives. Two jalapenos is perfect for us, but they like their salsa super hot...so I'll double that amount for them!

 
Jan 25, 2004

This was my first salsa and was SO good. If you don't like it too hot you may want to omit some of the jalepeno seeds.

 

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Nutrition

  • Calories
  • 16 kcal
  • < 1%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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