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

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.

Easy Roasted Tomato Salsa Easy Roasted Tomato Salsa Easy Roasted Tomato Salsa