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Roasted Tomato Salsa

If you want to be the star of your next football gathering, Taco Tuesday, or Fiesta Friday please do try this wonderful salsa.
Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 quart
Author www.sanpasqualskitchen.com

Ingredients

  • 8 large tomatoes
  • 2 medium yellow onions
  • 10 jalapeño peppers caps removed
  • 4 cloves of garlic
  • 1 tbsp salt
  • 1 bunch cilantro
  • Juice from 1 small lemon or 1/2 of a large

Instructions

  • Preheat oven to 375°.. Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.
  • *note – Next time I will not roast the garlic. I want the bite that raw garlic gives salsa. Also, If I do roast it again, I will wrap it in aluminum foil because it gets a little over done roasting alongside the rest of the vegetables.
  • Roast for 45 minutes.
  • Let cool, then process in a food processor with salt, cilantro, and lemon juice. Serve at room temperature or cooled.

Notes

*note – Next time I will not roast the garlic. I want the bite that raw garlic gives salsa. Also, If I do roast it again, I will wrap it in aluminum foil because it gets a little over done roasting alongside the rest of the vegetables.