Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Roasted Tomato Salsa
Print Recipe
This salsa recipe combines roasted tomatoes and peppers with herbs and spices for a very flavorful homemade salsa recipe!
Course
Sauce, Side Dish, Snack
Cuisine
Mexican
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Servings
2
cups salsa
Calories
249
Author
Whitney Bond
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
Calories:
249
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Sodium:
625
mg
|
Potassium:
467
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1305
mg
|
Vitamin C:
59
mg
|
Calcium:
43
mg
|
Iron:
2.1
mg