Roasted Tomato Salsa

Roasted Tomato Salsa

One of the staples for fajita fillings in my book is a tasty salsa and since homemade salsas are always great and they are also fairly easy to make I set about making one. Tomatoes are not in season right now and the hothouse tomatoes are not all that flavourful but you can certainly enhance their flavour by roasting them in the oven. Roasting vegetables like this concentrates their flavour and tomatoes are particularly good when roasted. I figured that since I was roasting the tomatoes anyways I might as well roast the chili peppers as well. Once everything was all roasted up the only question remaining was how smooth or chunky do you want your salsa. If you like it smooth you can puree it in the food processor and if you like it on the chunkier side you can just dice everything be hand. One nice thing about a salsa like this is that you can make it a day ahead of time and lighten the load on a day that you make a meal that has a lot of components like fajitas.

Roasted Tomato Salsa

(makes 2 cups)
Printable Recipe

1 pound tomatoes (cut in half)
3 jalapenos
1 poblano chili
1/4 cup onion (diced)
1 clove garlic (chopped)
1 lime (juice)
1 handful cilantro (chopped)
salt and pepper to taste

1. Place the tomatoes on a baking pan and roast in a preheated 350F oven for an hour flipping half way through.
2. Let the tomatoes cool and dice them.
3. Broil the chilies until blackened on all sides.
4. Let the chilies cool in a sealed container, peel the skins from them, seed them and dice them.
5. Mix everything and let sit for 20 minutes to bring out the flavours.

Use in:
Chicken Fajitas
Taco Quesadilla Pizzas
Ham and Egg Breakfast Quesadillas
Chicken Fajita Grilled Cheese
Taco Grilled Cheese Sandwich
Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans

Similar Recipes:
Jalapeno Salsa Ranchera
Roasted Serrano and Poblano Salsa Ranchera
Pico de Gallo
Roasted Salsa Verde
Habanero Salsa
Roasted Habanero Salsa
Salsa Naranja


Jaime and Jen DISH said...

That's looks Wonderful! I love roasting the veggies before salsa and soups. Adds so much flavor!

Lupe said...

This looks very yummy!!

I love salsas....
My freezer is full of tomatillos.
I hardly make them from tomatoes but I would like to try to make this one.

My Lovely Vida: Caldo de Pollo on a Rainy Day!

Amy said...

I love roasted tomato salsa. I like how you use a poblano pepper in it, too. They are such a great pepper, particularly when roasted!

anniebakes said...

WHEN are you coming out with a cookbook!?! delish, anne

Nisrine | Dinners and Dreams said...

Pretty picture that conveys well how delicious this salsa is. I am all for homemade salsas.

The Food Hound said...

I like this version b/c it doesn't seem to have all the endless chopping of traditional salsas! Hence, why I never make my own salsa! But this looks awesome-- I'll definitely try it!

~ Lyndsay The Kitchen Witch said...

I love this idea, especially since I like to can. I'm thinking it would be nice over the weekend to can some of this vibrant looking salsa - something I've never actually made from scratch. Thanks Kevin.

Enzie Shahmiri * Portrait Artist said...

Looks Great Kevin!

Rochel said...

Beautiful presentation. It looks delicious. I'll be making it pronto.

Rosa's Yummy Yums said...

Delicious and perfect with tacos!



Da & Mer said...

Se ve delicioso!!

Saludos Da y Mer

Joanne said...

I adore roasting veggies because of htat deep intense flavor they get. This sounds delicious!

Prathima Rao said...

The salsa looks awesome!!!

Lauren said...

I love the sound of this roasted tomato salsa! I've made tomatillo salsa before, and it is totally worth the time and effort. I will definitely be making this salsa!

valentina cuvato said...

Ciao KEVIN! I'm a sicilian girl e I love tomato salsa! Do you know pachino tomato? Your salsa is very interesting!See you later!

Lori said...

awesome! i'm always too lazy to actually roast the tomatoes, because whenever i crave salsa i want it immediately, but this one i will try...


jose manuel said...

Que salsa con tan buen aspecto. Me la apunto.


Megan said...

We are spicy-a-holics so any new salsa is a must. I love the roasted taste, so will def, have to give this one a try. Yum!

Alisa Fleming said...

I love the idea of roasting Kevin! Do you roast until charred and then peel the tomatoes, or are you leaving the skin on?

Amy (Sing For Your Supper) said...

There's no getting around it: I WILL be making this. Soon!

Janet Marie said...

I like roasting for salsas. Your recipe and picture looks full of flavor. :)

Have a wonderful weekend!

Robin Sue said...

Hi Kevin,
Saw this on Foodgawker and wanted to pop in and tell you how delicious it looks. The colors are fabulous!
Robin Sue

Medifast Coupon said...

What a colourful looking dish! This is a such a healthy salsa that can be served with so many things, well done!

Culinary Cory said...

Beautiful color on the salsa. Roasting the tomatoes really brings out their flavor...even in the winter months when they aren't really in season. Sounds tasty.

Sonia said...

Tomato Salsa looks so appetizing, great color and presentation !

Kankana said...

This looks absolutely amazing .. have to give it a try :)

Dianna said...

I make a similar salsa by roasting fresh tomatoes, peppers and garlic. I remove the peels and process them in a blender with fresh onion, garlic, a bunch of cilantro, a jar of red roasted bell peppers with a little of the vinegary liquid, a tsp or so of cumin and salt to taste. It is absolutely delicious and looks just like yours. Love your blog!!!

Kevin said...

Alisa Fleming: I tend to leave the charred skin on when I am pureeing it in the food processor but it I am just roughly dicing them by hand I like to remove the skins.

Laurie B said...

Making your recipe for my upcoming weekend in McCall, Idaho. Thanks Kevin, you are a genius!

Emily said...

Just made this recipe and canned a bunch of it for gifting. And of course kept a bowl of it for myself... super delicious! Left the pepper skins on for extra roasty flavor.

CarrieB said...

How exactly do you roast the veggies?

Kevin Lynch said...

CarrieB: Place the tomatoes on a baking pan and roast in a preheated 350F oven for an hour flipping half way through. Then broil the chilies until blackened and blistered all over.

Martin Meise said...

If you roast the tomatos in an BBQ grill you can also smoke them. Great taste.

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