Just in time for summer! The tomatoes are starting to ripen in the garden & what better way to use them than Roasted Tomato Salsa! MMMM. (Well, maybe a Caprese salad.)
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Deconstructed salsa… fresh from the garden
tomatoes
Tomatoes blistered from roasting under the broiler
One of the things I love about this salsa is that I’ve made it so many different ways, and it’s always tasty. Just about the only requirement is that you have good tomatoes, if you don’t grow your own, buy some nice ripe ones from a farmer’s market.
Or, try the heirloom varieties if your grocery store carries those. I’ve used regular store-bought tomatoes in a pinch, but they just don’t come close to being as good.
I used an Anaheim Chile, a green Jalapeno Chile, and a Red Jalapeno chile this time. Here, the peppers and garlic are in the skillet starting to blacken.
chile peppers
The cooled peppers and garlic after being skillet toasted
The chile peppers that you use in this recipe are very flexible. Jalapenos are nice medium heat chilies – I suggest starting with jalapenos, as they’ll give a good flavor without being overpowering. For Mother’s Day this year, I used Poblanos – a mild chile.
I usually make a spicy version, using two Serrano Chilies; I’ve also used Anaheim Chilies for a little less heat. I love to use a red chile pepper- it gives a great color and the flavor of a red chile is a little sweet.
onions
the onions from the garden too – yellow onions this time
I like white onion in salsa, however I’ve used red and yellow onions before with good results. The white onion will give a clean, mild, and tangy flavor that compliments Mexican food.
cilantro, salt, and garlic
Cilantro can be added according to your taste – if you like lots, add more; this is just a good starting point. I taste the salsa at the end to check for salt, and I always add more.
Check it with the chips that you’re going to eat it with to see if the amount of salt is good, or if you need more. As for the garlic, it adds flavor so don’t leave it out, but you can play with the amounts as well – start with 3 and see if it works for you.
Looking in the bowl of the food processor at the salt, peppers, and garlic
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe, please come back and leave a comment below letting us know how it goes.
Share a picture and tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Without further introduction, here’s my salsa recipe. Please enjoy!
Roasted Tomato Salsa Recipe
Roasted Tomato Salsa
Ingredients
- 1 pound fresh ripe tomatoes
- 2 large fresh jalapeno peppers
- 3 cloves garlic peeled
- ½ teaspoon salt plus more to season if desired
- ½ small white onion cut into quarters
- ¼ cup loosely packed fresh cilantro
Instructions
- Heat the broiler (450° if you can set the temp on your broiler), and arrange the tomatoes on a rimmed baking sheet. Broil tomatoes 4 inches from the heat until they blister, darken, and soften on one side, about 10-15 minutes; turn them over and broil the other side until blistered and darkened, about another 10 minutes.
- Meanwhile, heat a dry cast-iron skillet or griddle over high heat, and add the peppers and garlic. Shake the skillet occasionally until the skins are soft and charred, about 10 minutes for the peppers, and 15 minutes for the garlic.
- Let tomatoes, garlic and peppers cool. The tomato skins will be easy to remove at this point, peel tomatoes, reserving the juices. Pull the stems off the jalapenos (and, if you want less heat remove all the seeds and membranes from inside the peppers).
- Place the peppers and garlic in a food processor or blender with ½ teaspoon of salt, and process until finely chopped.
- Add the onion and pulse a few times until you have a coarse chop. Add the tomatoes along with the reserved juices and pulse again until you have a coarse textured puree. Stir in the cilantro and pulse one or two more times.
- Add 2 to 4 tablespoons water, if desired, to reach a smoother salsa. Taste and season with salt. Lime or a dash of cider vinegar could be added as well at this point, if desired.
- Serve with chips as an appetizer, or with tacos fixings for a summery dinner.
I love this roasted salsa recipe. Is it safe for boil canning?
Farrah, this is my favorite salsa. I’ve never canned it though. These are some great canning resources: please follow the instructions from the USDA’s National Center for Home Food Preservation https://nchfp.uga.edu/publications/publications_usda.html or the official site from the makers of Ball jars https://www.freshpreserving.com/. Also, a friend of mine has a post on canning salsa: https://whoneedsacape.com/2013/09/guest-blog-how-to-can-salsa-a-tutorial/ Hope some of those help.