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  • Writer's picturedeannastag

Easy Peasy Roasted Tomato Salsa

If you have known me for any amount of time, YOU KNOW I LOVE SALSA! If you are new here, let me tell you something...I LOVE SALSA!

I make fresh salsa around here at least once a week. Stephen loves it and my kids love it too! You will never come to my house for lunch and not see chips and salsa on the table. If I had to bring one thing with me to survive on a deserted island, it would be chips and salsa...and my family of course.

If you follow me on Instagram {@DeAnnaStag}, then you know that I tried some roasted tomato salsa last week and it turned out incredible! I finally perfected my recipe to share with you all! If you are looking for a more traditional recipe, click the link here on my blog labeled "recipes".

As always, I love hearing from you guys! Feel free to leave a comment below. And if you try this recipe, I would love to know you're thoughts. Tag me in a photo on instagram.



Roasted Tomato Salsa

5 Tomatoes - I use ripe tomatoes on the vine because they are sweet and bursting with flavor

1 small red onion, cut in half

1 jalapeño

2 garlic cloves, skin removed

1 bunch of cilantro

juice of 2 lemons

1/2 teaspoon of pepper

1 teaspoon of salt

1 TBLS of apple cider vinegar

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Place tomatoes, garlic cloves, jalapeño, and onion halves on the sheet pan. Drizzle with olive oil; being careful to rub everything to make sure each vegetable is covered. Sprinkle with sea salt.

The roasting times will vary for each vegetable. You wanted them to look a little "charred", but not burnt. The tomatoes need to look like they have "blistered". See below:

Remove garlic after about 15-20 minutes.

Remove jalapeño after about 20 minutes

Remove onion after about 25 minutes

Remove Tomatoes after about 30-35 minutes

Let all vegetables cool.

Remove the stem from the jalapeño. Depending how spicy you like your salsa, will determine if you should remove the seeds or not. I always remove the seeds because my kids will not eat salsa that is too spicy. Sigh...

In a food processor (or blender if you don't have a food processor), put in your roasted vegetables. **Do not peel the tomatoes. Put them in the food processor, skin and all!

Add the salt, pepper, apple cider vinegar, and juice of 2 lemons. Add the cilantro. I do mostly leaves, but I also add some stems. The cilantro stem is full of flavor! Blend on high until smooth.

Serve with chips, on top of scrambled eggs, or on the side of a breakfast burrito. Your options are endless! Enjoy!


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