Roasted tomato salsa with onion, jalapeño & garlic
Give jarred salsa the boot, and make flavorful oven roasted tomato salsa instead! Thanks to blackened bits and caramelized sweetness, this delicious salsa has wonderfully rich flavors you're sure to crave. Serve with tortilla chips for dunking.
Servings: 8 people
Calories: 33kcal
Ingredients
- 3 or 4 medium-sized tomatoes vine-ripened (1 pound, 6 ounces)
- 1 small to medium-sized yellow onion peeled and quartered
- 1 jalapeño pepper
- 4 or 5 garlic cloves unpeeled
- 1 Tablespoon avocado oil or other neutral-flavored cooking oil
- ¼ heaping cup chopped cilantro (Remove any hard or thick parts of the stems)
- 1 Tablespoon lime juice freshly squeezed
- 1 teaspoon salt or to taste
Instructions
- Preheat oven to 435 degrees. (If you like, line a rimmed sheet pan with parchment paper for easy clean-up.)
- Put the tomatoes, quartered onion, jalapeño pepper, and unpeeled garlic cloves on a rimmed sheet pan. Drizzle with oil, and use your hands to make sure all of the veggies are evenly coated. Lay them evenly across the baking sheet.
- Put the sheet pan in the oven, and roast the vegetables for 15 to 20 minutes. For even roasting, use a spatula to flip all of the vegetables after 10 minutes, or whenever they're brown on one side.
- Once the veggies (especially the onion and jalapeño) have nice deep brown marks on both sides, remove the sheet pan from the oven and allow the vegetables to cool slightly. Once they're cool enough to touch, peel the garlic, and cut the stem off of the jalapeño.
- Put the tomatoes, onion, jalapeno, and peeled garlic into the food processor. Add chopped cilantro, lime juice, and salt. Then blend until it has reached your preferred consistency. (I like mine on the chunky side!) If necessary, stop and scrape down the sides for even blending.
- Once blended, taste and adjust for salt and lime juice as needed. You can eat the salsa right away with tortilla chips, or move it to an airtight container, and refrigerate.
Notes
Store roasted tomato salsa in an airtight container in the fridge. It will keep for about 5 days. If the liquid has separated from the salsa in the fridge, give it a stir before serving.
Nutrition
Calories: 33kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 295mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 0.2mg
