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!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a small bowl add the onions and the juice of the lime. Set aside.
- 2
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 .
- 3
Once the vegetables are cool, add to a food processor along with the onions and cilantro.
- 4
Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.
- 5
Transfer to a bowl and add the vinegar, salt & pepper.
- 6
Serve immediately or refrigerate until ready to eat.