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The Best Damn Roasted Salsa is SUPER easy, quick, fresh and delicious with a lovely complex smoky flavor that can't be beat!

Best Damn Roasted Salsa

Print Recipe
The Best Damn Roasted Salsa is SUPER easy, quick, fresh and delicious with a lovely complex smoky flavor that can't be beat!
Course Appetizer
Cuisine Mexican
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 5 1/2 cup servings
Calories 13
Author Kim Lee

Ingredients

  • 2-1/2 pounds tomatoes, chopped (I used about 6 of varying sizes)
  • 2 medium jalapeno peppers (leave the seeds in for an extra kick of spice)
  • 1 small white onion
  • 3 garlic cloves
  • 1/2 cup fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt + more to taste as needed
  • 2 tablespoons lime juice, about 1 lime, juiced

Instructions

  • Clean veggies and remove stems. Slice onion in half. Keep skin on garlic. Heat broiler on high, with rack in top position. Place tomatoes, jalapenos, onion and garlic in a single layer on a rimmed baking sheet that is covered with foil.
  • Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
  • Discard garlic skins and add all ingredients to the bowl of a food processor. Pulse about 3-4 times and until all ingredients are combined and chopped. Roasted salsa is more liquidy than regular salsa.
  • Taste the salsa and add more cumin and/or salt as desired.
  • Transfer to a bowl and enjoy with tortilla chips! Also, great served over eggs, tacos and more.
  • I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to marry and meld. Salsa will keep for about 1 week in an airtight container or jar in the fridge.

Notes

I STRONGLY suggest garden tomatoes or tomatoes from the farmer's market to really make this salsa the BEST!

Nutrition

Calories: 13kcal | Carbohydrates: 2.8g | Protein: 0.6g | Fat: 0.2g | Sodium: 109.4mg | Fiber: 0.8g | Sugar: 1.6g