Roasted Tomato Salsa

Roasted Tomato Salsa Recipe

‹ Back to Recipes


1 pound plum or Roma tomatoes, halved
1 large white onion, quartered
3 gloves garlic, unpeeled
2 jalapeños
1 tablespoon canola oil
⅓ cup cilantro leaves
2 tablespoons lime juice
½ teaspoon kosher salt

‹ Back to Recipes


  1. Preheat broiler with rack in top position.
  2. Toss tomatoes, onion, garlic and jalapeños in oil and broil until blistered, about 8 minutes. 
  3. Discard garlic skins. Place the blistered vegetables, cilantro, lime juice and salt in a food processor or blender and pulse until coarsely puréed. Serve! 

Note: Can be made 2 days in advance and stored in the refrigerator.