Roasted Tomato Salsa

"From Cook's Illustrated, yet another salsa recipe but rather than a quickly thrown together standard tomato/jalapeno/cilantro mix, this one uses oven roasted Roma tomatoes and jalapenos to deepen the flavors."
 
Download
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by Linajjac photo by Linajjac
Ready In:
1hr
Ingredients:
12
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375 degrees F.
  • Line a rimmed baking sheet with foil for easier cleanup.
  • Mince 1 of the jalapenos and set it aside.
  • In a large bowl, combine the remaining jalapenos, tomatoes halves, onion, garlic, tomato paste, 1 tsp salt, 2 tablespoons oil, cumin and cayenne. Toss gently to thoroughly mix. Place on the baking sheet, cut sides down where applicable, and roast until the tomatoes are tender and skins begin to shrivel and brown, 35-45 minutes.
  • Cool on the baking sheet for 10 minutes.
  • With tongs, transfer roasted onions, garlic and jalapenos to food processor. Process until the mixture is smooth, about10 seconds. Scrape down sides of bowl. Add tomatoes and process until they're chunky - 5-10 seconds more.
  • Pour into serving dish and stir in reserved minced jalapeno, cilantro and lime juice. Add salt to taste.
  • NB - If your tomatoes are very acidic, add sugar, a little at a time, to mellow the flavor to suit your taste.
  • Serve with your favorite chips, over eggs, to make nachos, just with a spoon -- ;-).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I wasn’t really impressed with this. I make a few different roasted salsa recipes and was curious with this using the tomato paste. Not enough flavor even after trying to fix it. I added some roasted hot green chile to add something. I highly don’t recommend tomato paste in salsa.
     
  2. Wonderful salsa! It was a bummer I was out of fresh cilantro. I ended up using dried instead. The flavor of this salsa is top notch! I made a double batch. YUM! I know whis will be even better with fresh cilantro. My only changes were extra garlic and a few more jalapenos. You have some pretty good recipes! Looking forward to trying more! Served the salsa with #241546 Thanks for sharing! :)
     
Advertisement

RECIPE SUBMITTED BY

<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes