Roasted Tomato Salsa

Oxmoor House
Roasting the tomatoes and vegetables for this salsa gives it a wonderful depth of flavor. Unlike fresh tomato salsas, which are generally eaten soon after preparation, this salsa can be prepared several days ahead.


3 3/4 cups


+ Add To Shopping List
2 pounds plum tomatoes
2 to 3 large jalapeño peppers
1 small onion, sliced
6 garlic cloves, peeled
1 tablespoon olive oil
1/4 cup tomato juice
1/4 cup minced fresh cilantro
1 teaspoon salt
2 teaspoons cider vinegar


Prep: 18 Minutes
Cook: 28 Minutes
Other: 10 Minutes

Arrange tomatoes and jalapeños on a lightly greased baking sheet; broil 5 1/2" from heat 10 to 15 minutes or until lightly charred and blistered, turning once or twice. Transfer jalapeños to a bowl, and let cool. Place tomatoes in a large zip-top plastic bag; seal and let stand 10 minutes.

Combine onion, garlic, and olive oil in a bowl; transfer to a baking sheet. Bake at 450° for 10 minutes, stirring once, until golden and soft.

Remove stems from jalapeños, and transfer whole peppers to a food processor. Add onion and garlic; process until finely chopped, scraping down sides of bowl. Transfer mixture to a bowl.

Peel tomatoes over a bowl to catch juices. (Do not seed.) Transfer peeled tomatoes to food processor; process until coarsely chopped. Add to jalapeño mixture, stirring well. Stir in tomato juice and remaining ingredients. Store in an airtight container in refrigerator up to 2 days. Serve salsa at room temperature.

Created date

August 2009