Ingredients for Roasted Tomato Salsa
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How to Make Roasted Tomato Salsa
- Preheat your oven to 500°F (260°C) or prepare your grill for medium heat.
- Halve 2 lbs of ripe tomatoes and place them cut-side down on a large baking sheet. Place 2 bell peppers, halved and seeded, alongside the tomatoes. Roast for 25-30 minutes, or until the tomatoes are nicely charred and blistered and the peppers are softened.
- Remove from oven or grill and let cool slightly. Once cool enough to handle, gently core the tomatoes (no need to peel).
- Peel, stem, and seed the roasted bell peppers.
- Remove the skin from 1 medium red onion and peel 4 cloves of garlic.
- Roughly chop the onion and garlic. Add them to a food processor and pulse until finely chopped but not pureed.
- Add the roasted tomatoes and peppers to the food processor. Pulse until you reach your desired consistency. Start with a few pulses to avoid over-processing.
- Transfer the salsa to a bowl. Stir in 1/2 cup chopped fresh cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and the salsa to cool completely. This step is crucial for developing the best flavor!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
0g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Sauces Condiments Etc Vegetables Oven Barbecue Low Fat Vegetarian Salsas Food Processor Blender Dietary Spicy Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Taste Mood Equipment Grilling Small Appliance Number Of Servings
