Ingredients for Roasted Jalapeno And Tomato Salsa
- Plum Tomatoes
- Jalapenos
- Habaneros
- White Onion
- 4 cloves garlic
- 1/2 cup chopped fresh cilantro
- 1-2 teaspoons sea salt, or to taste
- 2 tablespoons apple cider vinegar, or to taste
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How to Make Roasted Jalapeno And Tomato Salsa
- Preheat your broiler to high. Position oven rack to the highest position.
- Halve the tomatoes and jalapeños lengthwise. Place them cut-side up on a large baking sheet.
- Broil for 8-10 minutes, until the tomatoes and peppers are slightly blackened in spots.
- Flip the tomatoes and peppers and broil for another 8-10 minutes, or until softened and charred in spots. Remove peppers if cooked through before tomatoes.
- Remove from broiler and let cool slightly.
- Preheat oven to 425°F (220°C).
- Slice the red onion into 1/4-inch thick rings. Separate the rings.
- Toss the onion rings and garlic cloves with a drizzle of olive oil on a separate baking sheet.
- Roast for 12-15 minutes, stirring once or twice, until the onions are wilted, slightly charred, and the garlic is soft and browned.
- Remove from oven and let cool.
- Remove stems from the roasted peppers. Roughly chop the roasted peppers, onions, and garlic.
- Combine the chopped peppers, onions, and garlic in a food processor. Pulse until coarsely chopped.
- Transfer the mixture to a large bowl.
- Roughly chop the roasted tomatoes and add them to the bowl.
- Stir in salt, apple cider vinegar, and cilantro. Taste and adjust seasonings as needed. Add more salt, vinegar, or cilantro to your liking.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
35g
Fat
0g
Carbs
5g
