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
Calories 40kcal
Equipment
- Food processor
Ingredients
- 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
- ½ cup cilantro
- 1 ½ Tablespoon red wine or champagne vinegar
- ¾ teaspoon black pepper
- 1 ½ teaspoon kosher salt
Instructions
- 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.
Notes
Tomato based salsa lasts about 5 to 6 days stored in the refrigerator placed in an air tight container. Dried chile based salsas last 8 to 10 days.
Nutrition
Serving: 0.5cup | Calories: 40kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 287mg | Fiber: 5g | Sugar: 5g