The Best Damn Roasted Salsa is SUPER easy, quick, fresh and delicious with a lovely complex smoky flavor that can't be beat!
Prep Time 5mins
Cook Time 10mins
Total Time 15mins
Servings 51/2 cup servings
Author Kim Lee
2-1/2 poundstomatoes, chopped (I used about 6 of varying sizes)
2medium jalapeno peppers (leave the seeds in for an extra kick of spice)
1small white onion
1teaspoonsea salt + more to taste as needed
2tablespoonslime juice, about 1 lime, juiced
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.
I STRONGLY suggest garden tomatoes or tomatoes from the farmer's market to really make this salsa the BEST!