Description
A flavorful roasted tomato salsa perfect for chips or topping for tacos.
Ingredients
Scale
- 4 medium Tomatoes (preferably Roma)
- 1 medium Onion (quartered)
- 2 cloves Garlic (peeled)
- 1 medium Jalapeño (or to taste)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Salt (to taste)
- 1 teaspoon Cumin (optional)
- 1 tablespoon Cilantro (chopped, optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the tomatoes, onion, garlic, and jalapeño on a baking sheet.
- Roast in the oven for about 20 minutes, or until the vegetables are charred and soft.
- Remove the roasted vegetables from the oven and let them cool slightly.
- Transfer the vegetables to a blender, add lime juice, salt, and cumin if using.
- Blend until smooth or to your desired consistency.
- Taste and adjust seasoning if necessary.
- Transfer the salsa to a serving bowl and garnish with chopped cilantro if desired.
- Serve with tortilla chips or as a topping for tacos and other dishes.
Notes
- For spicier salsa, leave the seeds in the jalapeño.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 3g
- Sodium: 230mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg