Roasted Tomato Salsa
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This salsa recipe combines roasted tomatoes and peppers with herbs and spices for a very flavorful homemade salsa recipe!
The countdown is on, 10 days until Super Bowl 2014! And what says Super Bowl more than chips and salsa?
Not only does this homemade salsa go great with chips, it’s also a fresh and flavorful addition to Buffalo Chicken Tacos, Gluten Free Empanadas or Chipotle Pulled Pork Tacos.
This salsa combines fresh vegetables and herbs with scrumptious spices for a salsa so delicious, you’ll never go back to the stuff in jars!
Roasted Tomato Salsa Ingredients
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp chipotle powder
- 2 cups cherry tomatoes
- 2 jalapeños (halved and de-seeded)
- 4 cloves garlic
- ½ red onion (quartered)
- 2 tbsp fresh cilantro
- 2 small limes (juiced)
- ½ tsp salt
Roasted Tomato Salsa Instructions
Preheat the oven to 400°F.
In a small bowl, whisk the olive oil, vinegar, cumin and chipotle powder together.
Place the tomatoes, jalapeños, garlic and red onions on a large baking sheet lined with foil. Pour the mixture over the veggies.
Place in the oven and roast for 25 minutes.
Remove from the oven and cool for 10 minutes. Grab the edges of the foil and pour the roasted veggies into a food processor or blender.
Add the cilantro, lime juice and salt.
Blend until the salsa is pureed well.
Place in the refrigerator for 1 hour to chill.
Serve with your favorite chips, tacos, enchiladas or nachos!
Roasted Tomato Salsa
Ingredients
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp chipotle powder
- 2 cups cherry tomatoes
- 2 jalapeños, halved and seeded
- 4 cloves garlic
- ½ red onion, quartered
- 2 tbsp fresh cilantro
- 2 tbsp lime juice, fresh squeezed
- ½ tsp salt
Instructions
- Preheat the oven to 400°F.
- In a small bowl, whisk the olive oil, apple cider vinegar, cumin and chipotle powder together.
- Place the tomatoes, jalapeños, garlic and red onions on a large baking sheet lined with foil.
- Pour the mixture over the veggies.
- Place in the oven and roast for 25 minutes.
- Remove from the oven and cool for 10 minutes.
- Grab the edges of the foil and pour the roasted veggies into a food processor or blender.
- Add the cilantro, lime juice and salt.
- Blend until the salsa is pureed well.
- Place in the refrigerator for 1 hour to chill.
Nutrition Facts
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One Comment on “Roasted Tomato Salsa”
Beautiful!