Roasted Tomato Salsa

This smoky salsa blends fire-roasted tomatoes, roasted jalapeños, poblanos, and onions with garlic, fresh cilantro, and lime juice. Perfectly balanced with smoky heat and freshness, it’s great with chips, tacos, nachos, or grilled foods.

Course Appetizer

Cuisine Mexican, Tex-Mex

Keyword roasted tomato salsa

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 29kcal

Author Julia

Ingredients

2 tablespoons olive oil
42 oz fire-roasted tomatoes (three 14 oz cans)
2 Jalapeno peppers roasted
2 large poblano peppers roasted and skin removed
1 large yellow onion cut into chunks and roasted
6 cloves garlic minced
¼ cup fresh cilantro
2 tablespoons lime juice
½ teaspoon cumin
1 teaspoon salt + more to taste

US Customary - Metric

Instructions

Preheat the oven to 425º.
Prepare your roasted vegetables. Peel the onion and cut into large chunks. Remove the stem of the jalapeno pepper. Cut the pepper in half and remove the ribs and seeds. If you leave these in, the salsa will be very spicy.
On a baking sheet, add the onion, jalapeno, and whole poblano peppers. Toss with olive oil. Roast at 425º for 20 minutes or until the veggies start to get soft.
Turn the broiler on high and char the veggies. Make sure to turn the peppers over during this part so that both sides get charred. This should take about 5 minutes.
Cut the top off of the poblano pepper and remove the stem and seeds. Peel the skin off of the pepper.
In a food processor, add the roasted veggies, tomatoes, garlic, cilantro, lime juice, cumin and salt. Blend until smooth.
Taste and add salt as needed.
Pour all the ingredients into a large saucepan and bring to a boil. Then lower the heat and simmer for 15 minutes.
NOTE: This recipe makes a lot! The yield is approx. 3 pint-sized jars (16oz each)

Notes

Tomato skins can sometimes be tough and bitter. If using fresh, make sure to remove the skins.
Roma tomatoes work best if using fresh tomatoes because they have fewer seeds and more meat. However, any tomato will be great!
Garden-fresh tomatoes are amazing for this recipe. You can use 3 pounds of tomatoes, blanched and skins removed, then cut into quarters.
To blanch the tomatoes: Make shallow scores on the bottom of each tomato with a knife, then briefly immerse them in boiling water. After a quick dip, transfer the tomatoes to an ice bath to halt the cooking process. Once cooled, the skins should peel off easily.
If using fresh tomatoes, an easier method of removing the skins is to freeze the tomatoes whole. Place them in a bowl or storage bag to thaw. The skins should easily slide off.
Spice level: Heat in this recipe is controlled by the removal of the seeds and ribs from the inside of the jalapeno peppers. Want it spicy? Leave them in!
Fresh ingredients are the key! Fresh (not in a jar) garlic, fresh cilantro, fresh lime juice, etc.

Storage, Freezing, Make-Ahead

Storage: This salsa will stay fresh in an airtight jar in the fridge for up to 5 days.
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and stir well before using.
Make Ahead: This salsa actually gets better after a day in the fridge, so make it the night before for peak flavor.

Nutrition