If you are a regular reader, you know that I am a fan of Mexican food, and one of my favorite snacks are chips with salsa. My obsession for scratch cooking comes with its drawbacks however, as it won’t allow me to open up a jar of store bought salsa. So, I make my own, regardless of how busy or tired I am.
I’ve already made Red Tomato Salsa and Tomatillo Salsa, and now I want to share with you anther favorite salsa recipe, Roasted Tomato Salsa. This was absolutely delicious and more than worth the effort!
Buen provecho!
Ingredients
- 6 medium tomatoes, cut in half lengthwise
- 4 tablespoons olive oil
- 1 small onion
- 1 jalapeño pepper
- 2 garlic cloves
- 1 teaspoon of vegetable oil
- Juice of 1 lime
- 1/2 cup fresh cilantro
- Salt and pepper, to taste
Directions
- Preheat the oven to 400 degrees F.
- Toss the tomatoes, salt, pepper and 3 tablespoons of olive oil, salt, and pepper. Spread the tomatoes on a baking sheet and roast for 45 minutes.
- Meanwhile, heat one tablespoon of olive oil in a small saute pan and saute the jalapeño, onion, and garlic until soft.
- Place the tomatoes and the rest of the ingredients in the food processor. Process for a couple minutes and transfer to a serving dish.
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This was printed from MyColombianRecipes.com
Comments
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Sue/the view from great island says
I am a salsa junkie, and this one sounds like it would have great smokey flavor from the roasted tomatoes.
Belinda @zomppa says
I’d try eating everything with this! I’m not joking!
nammi says
oh my, pass a big bowl of chips to dip in that lovely bowl 🙂
Joanne says
I love the intense flavor of roasted tomatoes…i feel like they make everything taste better, especially salsa!
Reeni says
I just roasted tomatoes too! They have such amazing flavor – your salsa looks delicious!
Kalyn says
I made your recipe for this salsa yesterday and it was amazing! Thanks.
Erica says
Thank you,guys!
Chris says
I like fire roasting the veggies for tomato salsa or salsa verde recipes, definitely concentrates the flavors.
Platanos, Mangoes and Me! says
Roasting brings out the flavors. I always have a jar at hand in my fridge…