How To Make Roasted Tomato Salsa
Enjoy munching on chips with this savory tomato salsa, made with jalapeno, cilantro, and fresh lime juice, for a rich and flavorful dip!
Serves:
Ingredients
- 2lbsRoma tomatoes,halved lengthwise
- 6garlic cloves,unpeeled
- 1chipotle chile in adobo sauce
- 1large white onion,peeled, cut into ½-inch rounds
- 1large jalapeño,cored, halved
- 1handfulfresh cilantro
- 1tbsplime juice,freshly-squeezed
- 1tspfine sea salt
- ½tspground cumin
Instructions
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Preheat the broiler to high.
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Arrange the tomatoes skin side up, garlic cloves, onion, and jalapeño skin side up in an even layer on a large baking sheet.
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Broil for 6 to 8 minutes, or until the tomatoes and jalapeños have blistered and blackened thoroughly on top. Remove the pan from the oven, then peel and discard the skin from the garlic cloves.
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Transfer the tomatoes, garlic, onion, and jalapeño to the bowl of a food processor or blender.
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Add in the cilantro, lime juice, sea salt, and ground cumin, then puree the salsa until it’s smooth while it’s warm.
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Taste, and season with extra salt or lime juice, if needed.
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Serve with chips, and enjoy!
Recipe Notes
Refrigerate in a sealed container for up to 3 days.
Nutrition
- Calories: 69.69kcal
- Fat: 0.61g
- Saturated Fat: 0.09g
- Monounsaturated Fat: 0.12g
- Polyunsaturated Fat: 0.23g
- Carbohydrates: 15.49g
- Fiber: 3.87g
- Sugar: 8.46g
- Protein: 2.97g
- Sodium: 688.42mg
- Calcium: 44.85mg
- Potassium: 667.18mg
- Iron: 1.06mg
- Vitamin A: 208.13µg
- Vitamin C: 54.16mg
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