Roasted Tomato Salsa
A crowd pleaser Roasted Tomato Salsa - bright, tangy & so flavorful! It's always the star of my parties served with tortilla chips. Also great on tacos, eggs, and everything you can get your hands on!
Servings 3 cups
- 1 cup onion chopped
- 1 large lime
- 5 roma tomatoes cut in half
- 1 red bell pepper cut in half, seeds removed
- 2 to 3 jalapeños or serrano peppers for a spicier salsa
- 2 garlic cloves peeled
- 1/2 cup cilantro
- 1 1/2 Tablespoon red wine or champagne vinegar
- 3/4 teaspoon black pepper
- 1 1/2 teaspoon kosher salt
In a small bowl add the onions and the juice of the lime. Set aside.
Spread the tomatoes, bell pepper, jalapeños, & garlic over a baking sheet and broil about 3 inches from the heat (top of oven) for 15 minutes for or until the top of the vegetables are roasted .
Once the vegetables are cool, add to a food processor along with the onions and cilantro.
Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.
Transfer to a bowl and add the vinegar, salt & pepper.
Serve immediately or refrigerate until ready to eat. Store in an airtight container up to a week.
Serving: 1/2 cup | Calories: 40kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 287mg | Fiber: 5g | Sugar: 5g