Smoky Roasted Tomato Salsa

$- 6 ripe Roma tomatoes - 1 medium red onion - 3 cloves garlic - 2 jalapeños - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt to taste - Fresh cilantro for garnish - Lime wedges for serving - Baking sheet - Food processor - Measuring spoons - Knife and cutting board Let’s get into the fun part—gathering all the ingredients! For this smoky roasted tomato salsa, you need fresh items. I love using Roma tomatoes since they have great flavor. You'll need six ripe ones, cut in half. This helps them roast perfectly. Next, grab one medium red onion and quarter it. The sweet taste of red onion adds depth. You’ll also need three cloves of unpeeled garlic. Roasting garlic brings out its natural sweetness. For some heat, use two jalapeños. Halve them and remove the seeds for less spice. If you prefer more heat, keep the seeds! You’ll also need olive oil, smoked paprika, and salt to enhance all the flavors. Don’t forget fresh cilantro for garnish. It gives a nice pop of color and flavor. Lastly, lime wedges will brighten the dish when you serve it. Now, let’s talk about the tools. You need a baking sheet to roast the veggies. A food processor will blend everything smoothly. Use measuring spoons for precise amounts. And, of course, a knife and cutting board to chop the veggies. With all your ingredients and tools ready, you’re set to create this bold and flavorful dip! {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Halve the Roma tomatoes. - Quarter the red onion. - Leave the garlic unpeeled. - Halve the jalapeños and remove the seeds. - On a baking sheet, arrange the halved tomatoes, quartered onion, unpeeled garlic, and jalapeños. - Drizzle with olive oil. - Sprinkle with smoked paprika and salt. - Toss gently to coat all the veggies evenly. - Roast in the oven for 25-30 minutes. - Look for blistered tomatoes and tender onions. - Remove the baking sheet from the oven and let it cool for a few minutes. - Peel the garlic cloves. - In a food processor, combine the roasted tomatoes, onion, garlic, and jalapeños. - Pulse until you reach your desired consistency. - Taste the salsa and adjust seasoning to your liking. - Transfer to a bowl and garnish with fresh cilantro. - Serve with lime wedges on the side. The key to great flavor lies in roasting time. You want to roast your tomatoes for about 25-30 minutes. This time allows the flavors to deepen and the tomatoes to blister. To tell when your tomatoes are done, look for slight charring on the skin. They should feel soft and juicy. Adjusting spice levels can change the salsa to match your taste. If you want more heat, leave the seeds in the jalapeños. For a milder salsa, remove all seeds. You can also add herbs like oregano or spices such as cumin for an extra kick. A squeeze of lime juice brightens the flavors too. This smoky roasted tomato salsa pairs well with tortilla chips. Try serving it with grilled meats or as a topping for tacos. For a fun twist, use it as a base on a flatbread. You can also serve it in a colorful bowl, garnished with fresh cilantro and lime wedges. Pro Tips Choose Ripe Tomatoes: Ensure your Roma tomatoes are fully ripe for the best flavor. They should be deep red and slightly soft to the touch. Adjust Heat Level: If you prefer a milder salsa, remove all the seeds from the jalapeños. For extra heat, keep some seeds or add more jalapeños. Perfect Roasting: Keep an eye on the vegetables while roasting to avoid burning. The goal is to achieve a nice char without overcooking. Storage Tips: Store leftover salsa in an airtight container in the fridge for up to a week. It also freezes well for longer storage. {{image_2}} You can make this salsa mild or hot. For a mild version, keep the seeds in the jalapeños. For more heat, you can choose spicier peppers like serrano or habanero. These peppers add a kick while still keeping the smoky flavor. You can switch up the tomatoes for different types. Use heirloom or cherry tomatoes if you want a sweeter taste. If you need a vegan or low-sodium option, skip the salt and use fresh herbs instead. This keeps your salsa fresh and flavorful. Adding fruits can elevate your salsa. Try mixing in diced mango or pineapple for a sweet twist. If you want a heartier option, consider adding black beans or corn. These additions make the salsa filling and fun to eat. To keep your smoky roasted tomato salsa fresh, place it in an airtight container. Glass jars or plastic containers work well. Make sure the salsa cools to room temperature first. Then, seal it tightly to avoid air exposure. This helps keep the flavors intact and prevents spoilage. Always label the container with the date. It will remind you when to use it next. If you want to store the salsa for a long time, freezing is a good option. First, let the salsa cool completely. Next, pour it into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. Seal the bags tightly and label them with the date. To thaw, place the salsa in the fridge overnight. You can also warm it up gently on the stove. In the fridge, your salsa lasts about 3 to 5 days. If it looks watery or has a sour smell, it’s time to toss it. Mold is another clear sign that the salsa has gone bad. Always trust your senses. If it tastes off, don’t eat it. Enjoy your fresh salsa while it’s still at its best! You can enjoy smoky roasted tomato salsa with many tasty options. It pairs well with tortilla chips for a crunchy snack. Use it as a topping for grilled meats or fish to enhance their flavor. You can also add it to tacos, burritos, or quesadillas. The fresh taste brightens up any dish. Consider serving it with fresh veggies like cucumber or bell peppers for a healthy dip. Homemade salsa stays fresh in the fridge for about 5 to 7 days. Store it in an airtight container to keep it safe from air and germs. Always check for any off smells or changes in color before eating. If you see any signs of spoilage, throw it away to stay safe. Yes, you can use fresh tomatoes, but roasting adds a rich flavor. Roasting brings out the sweetness and gives a smoky taste. If you use fresh tomatoes, consider adding a bit of smoked paprika for that depth of flavor. You may also need to cook it longer to blend the flavors well. The spice level depends on the jalapeños. If you remove the seeds, it will be milder. If you keep the seeds, it will have more heat. You can also add more or fewer jalapeños based on your taste. If you want it really spicy, try using a hotter pepper, like serrano. To make a larger batch, simply double or triple the ingredients. Make sure to use a bigger baking sheet to roast everything evenly. You may need to roast in batches if your oven is small. Adjust the blending time to ensure all ingredients mix well. Taste and adjust seasoning as needed for larger portions. This blog post has covered how to make smoky roasted tomato salsa. We explored the main ingredients, helpful tools, and clear steps for preparation and roasting. Tips for enhancing flavor and serving ideas added extra value. Don’t forget about variations and storage info for leftovers. Making this salsa is simple and fun. I hope you feel inspired to try it. Enjoy creating a delicious dip that will impress your family and friends!$

A flavorful and smoky salsa made with roasted tomatoes, jalapeños, and garlic, perfect for dipping or as a topping.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine Mexican

Servings 4

Calories 50 kcal

Ingredients

6 whole ripe Roma tomatoes, halved
1 medium red onion, quartered
3 cloves garlic, unpeeled
2 whole jalapeños, halved and seeds removed
1 tablespoon olive oil
1 teaspoon smoked paprika
to taste salt
to taste fresh cilantro, chopped, for garnish
as needed lime wedges, for serving

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, arrange the halved tomatoes, quartered onion, unpeeled garlic cloves, and jalapeños. Drizzle with olive oil and sprinkle with smoked paprika and salt. Toss gently to coat.
Roast in the oven for about 25-30 minutes, or until the tomatoes are blistered and slightly charred, and the onion is tender.
Remove from the oven and let cool for a few minutes. Once cooled, peel the garlic cloves.
In a food processor, combine the roasted tomatoes, onion, garlic, and jalapeños. Pulse a few times to your desired consistency (chunky or smooth).
Taste and adjust seasoning, adding more salt or lime juice as desired.
Transfer the salsa to a bowl and garnish with chopped fresh cilantro. Serve with lime wedges on the side.

Notes

Serve in a colorful bowl with tortilla chips and lime wedges for a fresh look.

Keyword appetizer, roasted tomatoes, salsa, spicy