Roasted Tomato Salsa
Ingredients
- 2-3 c of cherry tomatoes halved
- Optional 3-4 large tomatillos, halved (6-7 if using small tomatillos like I did)
- 2 or more jalapeños halved lengthwise and the seeds removed if you want a milder salsa
- Juice from 1-2 large limes
- 1/2 - 1 c loosely packed cilantro leaves
- Salt and pepper to taste
- 1 clove garlic minced
- 1/4 tsp cumin
- 3/4 medium tomatoes
- 1/4 c white onion finely diced
Instructions
- Preheat the oven to 400 degrees
- Grease a baking sheet lined with aluminum foil and place tomatoes, tomatillos (if using), and jalapeños, cut side down on the pan. (I didn't do that for the photos, but your veggies will stick to the pan later if you do it the other way!)
- Roast in a 400 degree oven for 15 minutes. Remove pan from oven, carefully flip all the veggies so they're now cut side up, and roast for about 15 more minutes, or until roasted and delicious looking. Keep an eye on them during the last half of roasting to be sure they don't burn - char is good, burn is bad. Let cool slightly before adding to the rest of the ingredients.
- While the veggies are roasting, you can begin to assemble the rest of your ingredients.
- Place roasted veggies, lime, cilantro, salt and pepper, garlic, cumin, and fresh tomatoes in a food processor or blender and blend to desired consistency. If your salsa is too thick, you can always add another tomato or two to add more juice back in. Adjust to taste.
- For a little more texture in my salsa, I stir the onion in at the very end. If you want a smoother salsa, you're welcome to blend that in as well.
Notes
For roasting, I used a combination of Sweet 100 cherry tomatoes and yellow tomatoes from a sweet lady in our church (not sure of the variety). To add some juice back into the salsa when blending, I used a combination of Black Krim, Better Boy, and Roma tomatoes. Obviously you're welcome to use whatever variety you have on hand - the flavor and color of your salsa will vary depending on what you use.