Roasted Salsa
This easy roasted salsa combines blistered tomatoes, spicy jalapeños, sweet onions, and garlic into a rich and flavorful homemade dip.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer / Sauce
- Method: Broiling / Roasting
- Cuisine: Mexican
- Diet: Vegan
Ingredients
4 large beefsteak tomatoes, cored and quartered
2 large jalapeño peppers, stems removed
1 large red onion, quartered and layers separated
4 garlic cloves
1/2 cup fresh cilantro leaves
2 teaspoons kosher salt
Instructions
Preheat oven to the broil setting and line a baking sheet with aluminum foil.
Arrange quartered tomatoes, jalapeños, red onion layers, and garlic cloves evenly on the prepared baking sheet.
Broil vegetables for 9 minutes. Carefully flip the vegetables and continue broiling for 10–15 minutes until tomatoes and jalapeños are blistered and lightly charred. Watch closely to prevent burning.
Transfer roasted vegetables to a food processor.
Add cilantro leaves and kosher salt.
Blend until smooth or until desired salsa consistency is reached.
Allow salsa to cool to room temperature before serving.
Notes
For a milder salsa, remove the seeds from the jalapeños before roasting. For extra smoky flavor, leave some charred skin on the vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Find it online: https://allcookedup.com/roasted-salsa/
