Fire-Roasted Tomato Salsa Recipe

Name: Fire-Roasted Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium tomatoes, halved and cored (about 1 1/2 pounds); 1 medium yellow onion, peeled and cut into 8 wedges; 1 medium red bell pepper, quartered and seeded; 1 or 2 medium jalapeno or serrano peppers, halved; 6 cloves garlic, peeled; 1 tablespoon grapeseed or other neutral oil; Kosher salt; 1/2 teaspoon chile flakes; 1/2 teaspoon ground cumin; 2 tablespoons lightly packed cilantro leaves; 1/4 cup freshly squeezed lime juice, more as needed

Servings: persons

4 medium tomatoes, halved and cored (about 1 1/2 pounds)
1 medium yellow onion, peeled and cut into 8 wedges
1 medium red bell pepper, quartered and seeded
1 or 2 medium jalapeno or serrano peppers, halved
6 cloves garlic, peeled
1 tablespoon grapeseed or other neutral oil
Kosher salt
1/2 teaspoon chile flakes
1/2 teaspoon ground cumin
2 tablespoons lightly packed cilantro leaves
1/4 cup freshly squeezed lime juice, more as needed

1
Position a rack in the center of the oven and heat to 400F.
2
Pile the tomatoes, onion, bell peppers, jalapeno, and garlic on a large rimmed baking sheet and drizzle with the olive oil and 1/2 teaspoon salt.
3
Stir the vegetables around to evenly coat with the oil, then spread them in a single layer.
4
Roast until softened and browned in spots, about 40 minutes.
5
(Check the vegetables periodically, removing any that seem to be getting too brown.)
6
Let cool completely on the pan.
7
Meanwhile, put the chile flakes and cumin in a small skillet.
8
Cook over medium-high heat, stirring frequently, until the spices are fragrant and slightly darker, about 2 minutes.
9
Remove from the heat.
10
Put the cooled vegetables, cilantro, and spice mixture in a food processor and pulse just until everything is coarsely chopped.
11
Transfer to a medium bowl, add the lime juice, and stir to combine.
12
Taste and add more lime juice or salt as needed; the effect should be a little tangy but not particularly salty.
13
Use right away, or refrigerate for up to 5 days.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium tomatoes, halved and cored (about 1 1/2 pounds), 1 medium yellow onion, peeled and cut into 8 wedges, 1 medium red bell pepper, quartered and seeded, 1 or 2 medium jalapeno or serrano peppers, halved, and more.

Yes, Fire-Roasted Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fire-Roasted Tomato Salsa

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