My chef-friend introduced me to the easiest and most delicious way to make salsa. I used to go the pico de gallo route when I wanted to make a fresh salsa.
The difference that roasting makes is amazing! I love the depth of flavor and it just mellows out the heat.
You can’t mess this recipe up! I typically make it when I have tomatoes that are on the edge of going bad. Sometimes I use more or less tomatoes or jalapenos. And it still tastes great!
Easy Roasted Tomato Salsa
- 5 medium sized tomatoes
- 3 jalapeno peppers
- ½ white onion
- 3 T. cilantro
- juice from 1 lime
- salt to taste
- olive oil
Cut the tomatoes in half and and chunk the onion (not too small or it will burn). Drizzle with olive oil on a baking sheet and sprinkle with sea salt.
Bake at 400 degrees for 30 minutes or until the edges have charred.
Let it cool and it cut open the jalapenos. I scrape out most of the seeds, but if you like your salsa very spicy, you can leave more in.
Place the contents (along with lime juice and cilantro) in a food processor and pulse until thick and chunky.