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–+ servings
Roasted Tomato Salsa in a bowl.
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Roasted Tomato Salsa

This roasted tomato salsa has it all — a little heat, a little tang, and a little garlic. It's irresistible on its own or paired with your favorite tortilla chips!
Course Sauce
Cuisine Mexican
Keyword Roasted Tomato Salsa, Roasted Tomato Salsa Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 30kcal
Author Natalya Drozhzhin

Ingredients

  • 2 lb Roma tomatoes halved
  • 2 medium jalapeño peppers
  • 4 garlic cloves
  • 1 medium white onion peeled and quartered
  • 2 tsp kosher salt
  • 2/3 cup fresh cilantro
  • 4 tsp freshly squeezed lime juice
US Units - Metric

Instructions

  • Arrange the tomatoes (cut side up), jalapeños, garlic, and onion on a baking sheet. Sprinkle the tomatoes with salt.
    Tomatoes, onion, garlic and jalapeno on a baking sheet.
  • Broil the veggies at 450F for about 20 minutes, flipping the jalapeño and garlic halfway through, until everything is lightly blackened. Allow the veggies to cool for 10 minutes before handling them.
    Roasted veggies on a baking sheet.
  • Transfer all the roasted veggies into the bowl of a food processor. Add the roughly chopped cilantro and lemon juice. Pulse until the mixture is finely chopped. Enjoy!
    Roasted Tomato Salsa in a food processor.

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 651mg | Potassium: 312mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 0.5mg