Ingredients
1 1/2 lbs ripe Roma tomatoes (about 6–8), halved
1 small white onion, quartered
2 cloves garlic, unpeeled
1–2 jalapeños, stemmed
1 tbsp olive oil
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 cup chopped fresh cilantro
Juice of 1 lime
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with foil.
2. Arrange tomatoes (cut side up), onion, jalapeños, and garlic on the baking sheet. Drizzle with olive oil and toss gently to coat.
3. Roast for 20–25 minutes, until tomatoes are softened and slightly charred. Let cool for 5–10 minutes.
4. Peel the garlic, then transfer all roasted ingredients to a blender or food processor.
5. Add salt, pepper, cilantro, and lime juice. Pulse until desired consistency—chunky or smooth.
6. Taste and adjust seasoning. Chill or serve immediately with chips or your favorite dish.
Notes
• Want extra smokiness? Roast ingredients on a grill or under the broiler.
• For milder salsa, use only one jalapeño or remove the seeds.
• Keeps well in fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dip, Sauce, Appetizer
- Method: Roasting
- Cuisine: Mexican, Latin-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 1g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: roasted tomato salsa, homemade salsa recipe, fresh salsa for tacos, easy tomato dip