1/1 Photo of Roasted Tomato Salsa
'From Rick Bayless' cookbook Mexican Everyday. I love this because you can make this in the winter when fresh tomatoes aren't available. It's important to use high quality fire-roasted tomatoes - preferably organic. I like Muir Glen.
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Units: US | Metric
- 1Dry roast the garlic and the jalapenos over medium heat in a skillet until soft and blotchy black spots appear. This should take 10-15 minutes, and the jalapenos may be done sooner than the garlic.
- 2Meanwhile, thoroughly rinse the onions in a strainer with cold water. Drain thoroughly, lightly squeezing out water with a paper towel if needed. Place onions in a large glass bowl.
- 3After roasting, remove the stems from the jalapenos. If you like super spicy salsa, do not remove the seeds. If you like it milder, remove the seeds or some of them. Remove the papery skin from the garlic.
- 4Place jalapenos and garlic into food processor and pulse until finely chopped. Add the tomatoes and their juice and pulse until it's of your desired consistency. I like mine chunkier.
- 5Pour this mixture on top of the onions and mix.
- 6Add the cilantro and stir thoroughly.
- 7Taste and season with salt and lime juice.
- 8Note: if you won't be using the salsa for a few hours, wait until closer to serving to add the onion and cilantro.
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Nutritional Facts for Roasted Tomato Salsa
Serving Size: 1 (1060 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 78.5
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1045.9 mg
- Total Carbohydrate 18.8 g
- Dietary Fiber 3.8 g
- Sugars 9.6 g
- Protein 2.4 g