Easy Roasted Tomato Salsa

Homemade Roasted Tomato Salsa in 3 Easy Steps

Published On 22 May, 2016 | Dairy Free, Gluten Free, Side Dish

We always have a jar of salsa in the pantry.  Always.  It’s perfect to have on hand for a “cheat day” dinner of nachos, for spicing up your meatballs or for one of our family favorites, salsa verde chicken (seriously, our kids love this dish!).  It’s just one of those things we always add to our cart, and I’ve never thought twice about it.

Until now.

The lightbulb went off for me on our daughter’s second birthday and a friend of ours showed up with a pitcher of sangria and two jars of salsa.  Not only was it the most delicious, flavorful and fresh salsa I’d ever eaten, it was simple.   And who doesn’t like simple?

Happy Second Birthday Baby Girl (and thank you for inspiring this recipe!)

Happy Second Birthday Baby Girl (and thank you for inspiring this recipe!)

One batch of the salsa our friend served had a generous kick to it, the other was much milder. This salsa is somewhere in the middle.  If you want to reduce the heat, remove the seeds from the japeleño peppers before blending.

Although our veggie garden hasn’t reached a point that we can live off of our land, once our tomato, cilantro, and jalapeño peppers come to full fruition, we’ll have an endless supply of salsa in our back yard!

 

 

When I went to the yard to pick the cilantro for this roasted tomato and jalapeño salsa I discovered our cilantro plant had failed to thrive, but given how so many people have a love/hate reaction to cilantro, I was happy to try this recipe without the herb.

So, this is how you are just one hour away from homemade and fresh salsa.

Roasted tomato, jalepeno and garlic for salsa

Quick and Easy Roasted Tomato & Jalapeno Salsa

Ingredients

  • 10 plum tomatoes
  • 4 jalepeño peppers
  • 2 heads of garlic
  • Half a yellow onion
  • 1 teaspoon salt

Method

  • Pre-heat your oven to 375 degrees.
  • Put the tomatoes, jalapeno peppers, and garlic in the oven and roast them for one hour.
  • Remove from the oven and allow the vegetables to cool until you’re able to hold them. Do not discard any liquid that is in your skillet or pan.
  • Roughly chop the onion, then the roasted veggies and put them into a blender or food processor, including any liquid that you collected from the roasting pan.
  • Add a teaspoon of salt.
  • Pulse gently (seriously, go low and slow!) until the ingredients have combined.
  • Taste, add salt to taste if you need to.
  • Chill and serve with chips.

I told you it was easy 😉

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Easy Roasted Tomato Salsa

Easy Roasted Tomato Salsa

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