Sweet, plump tomatoes, garlic and peppers are charred on all sides then added to onion, cilantro and lime for a flavorful and addictive tomato salsa recipe. We promise you’ll always want to go back for more.
This is actually a riff on our Roasted Salsa Verde (definitely give that one a look). There has been so much positive feedback for it, that we decided to try the same recipe, but use red tomatoes instead of using tomatillos.
How We Make Our Roasted Tomato Salsa Recipe
The recipe is really simple. Place the tomatoes, peppers and garlic under the broiler on high, turning each ingredient so all sides become slightly charred. Next, remove the core of the tomatoes as well as the skins of the peppers and garlic.
Finally, add the tomatoes, peppers (with or without seeds depending on how spicy you want the salsa to be) and garlic to some white onion, cilantro, and lemon or lime juice. Pulse the food processor a few times, and there you go.
The salsa turned out really well, at first we were a little concerned, because it did lack some flavor and depth, but we allowed the salsa to cool down (about 1 hour in the refrigerator) and tried it again, it was much better, all the flavors had come together and we were really happy with it. Win!
You May Also Like
- This Roasted Salsa Verde with Tomatillos
- Our Fresh Tomato Bruschetta Recipe
- Or, take a look at this Tomato Salsa Recipe from Alton Brown.
- 3 to 4 medium tomatoes (1 pound 450 g)
- 1 whole jalapeno pepper
- 1 whole serrano pepper
- 2 unpeeled garlic cloves
- 1/2 cup chopped onion (1 medium onion)
- 1/4 cup loosley packed cilantro leaves
- 2 tablespoons lime or lemon juice
- Salt and freshly ground black pepper, to taste
- Heat broiler to high. Line a baking dish or sheet (with sides) with aluminum foil.
- Add tomatoes, peppers and unpeeled garlic cloves to baking dish then broil, turning occasionally, until the tomatoes are roasted and the peppers are slightly charred on all sides; about 10-15 minutes.
- When cool enough to handle, peel the peppers and garlic (you can simply squeeze the soft garlic out of its skin). Then, core the tomatoes and discard some of the charred skin from the tomatoes. (Leaving some charred skin is fine).
- Note: Depending on how spicy you like your salsas, add the peppers with seeds or you can remove half or all of the seeds. We use the whole serrano pepper, but remove the seeds from the jalapeño, resulting in a medium-to-hot salsa.
- Combine peppers, garlic, tomatoes, onions, cilantro, lime juice and a pinch of salt in the bowl of a food processor. Pulse the 3-4 times or until the salsa has come together. Cool to room temperature then refrigerate about 1 hour to allow flavors to develop.