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Roasted Tomato Salsa

[heart_this] · Jan 13, 2011 · 34 Comments

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

Roasted Tomato Salsa

Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 2cups
ingredients
  • 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
directions
  1. Place the tomatoes on a baking pan and roast in a preheated 350F/180C 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
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
Barbacoa Burritos
Fajita Burgers

Similar Recipes:
Jalapeno Salsa Ranchera
Restaurant Style Salsa
Roasted Serrano and Poblano Salsa Ranchera
10 Minute Pico de Gallo
The Best Mole Sauce
Roasted Salsa Verde
Habanero Salsa
Roasted Habanero Salsa
Salsa Naranja

Condiment, Food, Gluten-free, Mexican, Recipe, Salsa, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Jaime and Jen DISH says

    January 13, 2011 at 11:52 pm

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

    Reply
  2. Lupe says

    January 14, 2011 at 12:37 am

    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!

    Reply
  3. Amy says

    January 14, 2011 at 12:38 am

    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!

    Reply
  4. anniebakes says

    January 14, 2011 at 1:26 am

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

    Reply
  5. Nisrine | Dinners and Dreams says

    January 14, 2011 at 2:28 am

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

    Reply
  6. The Food Hound says

    January 14, 2011 at 3:10 am

    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!

    Reply
  7. ~ Lyndsay The Kitchen Witch says

    January 14, 2011 at 3:13 am

    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.

    Reply
  8. Enzie Shahmiri * Portrait Artist says

    January 14, 2011 at 4:58 am

    Looks Great Kevin!

    Reply
  9. Rochel says

    January 14, 2011 at 6:25 am

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

    Reply
  10. Rosa's Yummy Yums says

    January 14, 2011 at 7:45 am

    Delicious and perfect with tacos!

    Cheers,

    Rosa

    Reply
  11. Da & Mer says

    January 14, 2011 at 9:57 am

    Se ve delicioso!!

    Saludos Da y Mer

    Reply
  12. Joanne says

    January 14, 2011 at 11:08 am

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

    Reply
  13. Prathima Rao says

    January 14, 2011 at 11:51 am

    The salsa looks awesome!!!

    Reply
  14. Lauren says

    January 14, 2011 at 12:08 pm

    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!

    Reply
  15. valentina cuvato says

    January 14, 2011 at 12:40 pm

    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!

    Reply
  16. Lori says

    January 14, 2011 at 3:10 pm

    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…

    THanks

    http://cooktravelwritelearn.blogspot.com

    Reply
  17. jose manuel says

    January 14, 2011 at 3:26 pm

    Que salsa con tan buen aspecto. Me la apunto.

    Saludos

    Reply
  18. Megan says

    January 14, 2011 at 3:29 pm

    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!

    Reply
  19. Alisa Fleming says

    January 14, 2011 at 5:02 pm

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

    Reply
  20. Amy (Sing For Your Supper) says

    January 14, 2011 at 5:04 pm

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

    Reply
  21. Janet Marie says

    January 14, 2011 at 6:45 pm

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

    Have a wonderful weekend!

    Reply
  22. Robin Sue says

    January 14, 2011 at 7:41 pm

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

    Reply
  23. Medifast Coupon says

    January 15, 2011 at 12:01 am

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

    Reply
  24. Culinary Cory says

    January 16, 2011 at 1:01 am

    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.

    Reply
  25. Sonia says

    January 17, 2011 at 12:22 pm

    Tomato Salsa looks so appetizing, great color and presentation !

    Reply
  26. Kankana says

    January 17, 2011 at 11:22 pm

    This looks absolutely amazing .. have to give it a try 🙂

    http://www.kankanasaxena.net

    Reply
  27. Dianna says

    January 17, 2011 at 11:45 pm

    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!!!

    Reply
  28. Kevin says

    January 19, 2011 at 4:20 pm

    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.

    Reply
  29. Laurie B says

    August 15, 2012 at 3:02 am

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

    Reply
  30. Emily says

    September 24, 2012 at 4:17 am

    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.

    Reply
  31. CarrieB says

    May 2, 2013 at 3:41 am

    How exactly do you roast the veggies?

    Reply
  32. kevin says

    May 2, 2013 at 4:40 pm

    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.

    Reply
  33. Martin Meise says

    September 8, 2014 at 3:03 pm

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

    Reply
  34. Jay says

    July 26, 2019 at 6:30 pm

    Hands down the best homemade salsa! You can’t buy anything close to this in the store!!!

    Reply

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