Roasted Tomato Salsa

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.

This recipe goes with Steak Fajitas with Sautéed Onions and Peppers

Yield: 3 3/4 cups
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Tomato Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy