Roasted Tomato Salsa – a delicious recipe with tomatoes, red onion, chile, garlic, cilantro, pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 450u00b0F. Line a baking sheet with parchment paper, and spread tomatoes, onion, jalapenos, and garlic in a single layer on parchment. Roast in preheated oven until onions and garlic are charred and soft, 15 to 20 minutes. Remove onion and garlic to a plate, and roast tomatoes and jalapenos an additional 15 to 20 minutes, until charred and soft.
2
Remove jalapeno stems. Process tomatoes, onion, jalapenos, garlic, cilantro, chipotle, and salt in a blender until smooth. With blender running, slowly pour oil through lid or food chute, followed by lime juice, processing until thoroughly combined. (If salsa is too thick, add water, 1 tablespoon at a time, to reach desired consistency.) Add more salt and chipotle, if desired. Cover and chill until ready to serve.
350
kcal
Calories
31
g
Fat
18
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 medium tomatoes (about 2 lbs.), cut into thick wedges, 1 large red onion, cut into thick wedges, 2 small or 1 large jalapeno chile, 2 small garlic cloves, and more.
Yes, 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.
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