Roasted-Tomato Salsa Recipe – a delicious recipe with roma tomatoes, Kosher salt, pepper, garlic, white onion, fresh cilantro. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeno, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapenos, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeno and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
2
Stem and seed jalapeno and peel garlic. Transfer tomatoes, jalapeno, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.
3
Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.
96
kcal
Calories
21
g
Carbs
4
g
Protein
CarbsProtein
* 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 8 ingredients. The key ingredients include: 1 pound roma tomatoes, halved, 1 teaspoon Kosher salt, plus more to taste, 1 medium jalapeno pepper, 2 medium cloves garlic, and more.
Yes, Roasted-Tomato Salsa Recipe 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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