Roasted-Tomato Salsa Recipe

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Photograph: Joshua Bousel

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good: the resulting dip retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout.

Recipe Facts

4.3

(4)

Active: 30 mins
Total: 70 mins
Serves: 12 servings
Makes: 1 1/2 cups

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Ingredients

  • 1 pound roma tomatoes, halved

  • 1 teaspoon kosher salt, plus more to taste

  • 1 medium jalapeño pepper

  • 2 medium cloves garlic

  • 1/2 medium white onion, peeled and quartered

  • 1/3 cup finely chopped fresh cilantro

  • 2 teaspoons freshly squeezed lime juice (about 1/2 a lime)

  • Sugar, to taste

Directions

  1. Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.

  2. Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.

  3. Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.

Special equipment

Food processor

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Nutrition Facts (per serving)
11 Calories
0g Fat
2g Carbs
0g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 11
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 133mg 6%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 0g
Vitamin C 7mg 36%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 107mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)