Ingredients for Andi's Killer Roasted Salsa
- Roma Tomatoes
- 1/4 cup olive oil
- Red Jalapeno Chiles
- Onion
- 4 cloves garlic (unpeeled)
- Fresh Cilantro
- Fresh Lime Juice
- Salt
- Sugar
- Water
- Balsamic Vinegar
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How to Make Andi's Killer Roasted Salsa
- Preheat oven to 450°F (232°C).
- In a large bowl, toss together 2 lbs Roma tomatoes (quartered), 1 large red onion (cut into chunks), 2 jalapeños (seeded and roughly chopped), 1 habanero pepper (seeded and minced – use gloves!), and 4 cloves garlic (unpeeled) with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Spread the mixture evenly on a large roasting pan.
- Roast for 20-30 minutes, shaking the pan halfway through, until the vegetables are charred and caramelized.
- Remove from oven and let cool slightly.
- Once cool enough to handle, squeeze the roasted garlic cloves from their skins.
- Add the roasted vegetables, garlic, 1/2 cup chopped cilantro, 2 tablespoons lime juice, and 1/4 teaspoon cumin to a food processor.
- Pulse until you reach your desired consistency. For a chunkier salsa, pulse less; for a smoother salsa, pulse more.
- Transfer the salsa to an airtight container. Let it sit for at least 1 hour to allow the flavors to meld.
- Serve with tortilla chips. Refrigerate for up to 1 week. (It actually tastes even BETTER the next day!)
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
73g
Fat
0g
Carbs
10g
