Whether you use it to top tacos, add to burritos, or accompany chips, homemade Roasted Tomato Salsa is a true game changer.
Roasted Tomato Salsa
Makes about 3 cups
Ingredients
- 2 pounds plum tomatoes, halved lengthwise
- 6 cloves garlic, smashed
- 1 large white onion, quartered
- 2 jalapeños, halved lenghtwise and seeded
- 1 bunch fresh cilantro, roughly chopped (leaves only)
- 2 tablespoons jalapeño hot sauce
- 2 tablespoons chipotle hot sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1½ teaspoons kosher salt
- ¼ teaspoon ground cumin
- Tortilla chips, to serve
Instructions
- Preheat oven to 450°. Line a rimmed baking sheet with foil.
- Arrange tomatoes, garlic, onion, and jalapeños in an even layer on prepared pan. Bake until softened, 20 to 25 minutes.
- Increase oven temperature to broil. Broil until lightly charred, 4 to 5 minutes. Let cool completely.
- Transfer roasted tomato mixture to the container of a blender. Add cilantro, hot sauces, lime juice, 2 tablespoons water, salt, and cumin. Blend until almost smooth but still has desired texture. Refrigerate until chilled. Serve with tortilla chips, if desired.
