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Courtney’s Roasty Toasty Salsa
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Yield
- about 5 cups salsa
Categories
- Sauce / Condiment
Cuisine
- Mexican
Difficulty
- Easy
Dietary
- Dairy-free
- Gluten-free
- Nut-free
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A smoky, tangy roasted salsa made with three types of tomatoes, jalapeño, lime, and vibrant spices.
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Ingredients
- 4 large tomatoes (beefsteak or similar)
- 12 oz medium tomatoes (plum or similar)
- 8 oz small tomatoes (grape or similar)
- 1 jalapeño
- 1/2 yellow onion or 3 shallots
- 1/2 bulb garlic
- Juice of 2 limes
- Small bunch cilantro (to taste)
- 1 tablespoon cumin
- 1 tablespoon chili power
- Salt (to taste)
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Instructions
1. Core and cut in half large tomatoes, cut in half medium tomatoes and pepper, peel onion and garlic, and arrange face-down on baking sheet. DO NOT OIL.
2. Roast at 450F for 20 mins, broil until skin is blistered for the last 5-10 mins.
3. Transfer roasted veg to a bowl and smash/blend.
4. Add lime juice, cilantro, small tomatoes, plus seasoning. Note* amount of seasoning needed largely depends on amount of water in the tomatoes which is dependent on season/ripeness/variety. Season to your tastes.
5. Serve warm/room temperature.
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