Roasted Tomato Salsa
Roasted tomatoes are combined with peppers, onion and garlic to create this flavor-packed salsa. Seasoned with cilantro, lime juice, cumin and chili powder, this homemade salsa outshines store bought.
A stroll through my local farmer’s market last week reminded me that it’s a perfect time to make salsa. The tomatoes at every vendor’s stand looked fabulous and were in abundant supply, as were the peppers and onions.
For today’s recipe, I used ordinary, garden variety tomatoes. However, any variety, such as plum (Roma), grape, cherry, or heirloom tomatoes will do.
When making salsa, I like to roast the tomatoes. A little time in the oven concentrates the flavor and sweetness of the tomato by driving off excess moisture. Oven roasting tomatoes is a good cooking method to keep in mind during the rest of year when the flavor of tomatoes could use a little help.
What I love most about salsa recipes are their versatility. Today’s recipe is pretty basic (tomatoes, peppers, onions, herbs, and spices) and offers a good starting point if you want to experiment with add-in ingredients. If you’re looking for a little sweetness, add diced peaches, pineapple, or mango to this recipe. To make a chunkier salsa, stir in roasted corn kernels or black beans. If you need to adjust the level of heat, use different peppers. Pepperoncini and banana peppers are extremely mild and slightly sweet. Anaheim, poblano, and ancho peppers provide mild heat. Medium-hot peppers include jalapeno, serrano, and hot wax peppers. Remember that the interior ribs and seeds of peppers add heat.
As for what to serve this salsa with, tortilla chips are an obvious choice. It would be a great topping on tacos, fajitas, burrito bowls, black beans burgers, chili, or chicken tortilla soup. This salsa can also be served alongside chicken, fish, or cilantro-lime rice. The possibilities are endless.
To your health,
Darlene
ROASTED TOMATO SALSA
Yield: 10 servings
Serving Size: 1/4 cup salsa
Prep: 10 minutes
Ready: 45 minutes
INGREDIENTS
1 pound (about 8 medium size) fresh tomatoes
1 tablespoon olive oil
1/2 cup diced green pepper
1/2 cup diced red onion
1/4 cup finely chopped fresh cilantro
2 jalapeno peppers, finely diced
3 cloves garlic, minced
3 tablespoons fresh-squeezed lime juice
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3/4 teaspoon kosher salt
DIRECTIONS
Preheat oven to 400 degrees. Core tomatoes, cut in half, and place in a large bowl. Add oil and toss to coat. Place tomatoes on a large sheet pan and roast 25 to 30 minutes or until skin begins to brown and flesh softens. Remove from oven and allow tomatoes to cool.
Place roasted tomatoes in a food processor and pulse until blended but slightly chunky (about 8 pulses). Transfer processed tomatoes to a large mixing bowl and add green pepper, onion, cilantro, jalapeno, garlic, lime juice, sugar, cumin, chili powder, and salt. Stir to combine. Refrigerate until ready to use.
Nutrition Information per Serving
30 Calories, 2 g Total fat, 0 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 147 mg Sodium, 4 g Total carbohydrate, 1 g Dietary fiber, 2 g Total sugars, 0 g Added sugars, 1 g Protein, 0 mcg (0%) Vitamin D, 10 mg (0%) Calcium, 0 mg (0%) Iron, 143 mg (4%) Potassium
© 2023 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
Me too Stacey! This recipe is so versatile - use it as a base to make whatever type of salsa you’re in the mood for 😊.
I love different types of salsa! This looks and sounds delicious 😋