Over-The-Top-Flavor-Blazer🤠🍅🌶🍈🌵🔥
It’s summer time and the flavors are going bonkers! This is such an easy way to use those delicious ripe 🍅 tomatoes that everyone will love. Roasting your tomatoes quickly right on the cook top gives another layer of flavor to this easy to make favorite. Roasted Tomato Salsa is a zippy, zesty and fresh 🥇 winner of a appetizer. Plus, who doesn’t love 💕 salsa? This salsa is fresh and fully zesty.
Most of my recipes go to the extreme in one way or another. I always use twice as much this, twice as much that, it seems than you’ll find in most recipes. In this salsa, my extreme is the amount of lime I add. Plus, I can’t resist and lot of garlic. It’s probably not a traditional salsa, but I don’t think you’ll be disappointed. 😋
Roasting Does Flavor A Favor!
Anytime I want a real added flavor boost, I roast the veggies ahead of time. In this case, I used a variety of tomatoes, Roma and cherry. I quickly roasted them right on the cook top, dry. No added oil or anything. Just toss those little beauties right onto a pan and let them heat on high until they are blistering.
Throw them into the bowl of your food processor. Add The zest and juice of 1 whole lime or more if your lime isn’t super juicy (sometimes you get a dry one). Roughly chop 1/2 a large purple onion and 5 cloves of garlic to the processor. Depending on your taste, add 1/4 cup to 1/2 cup of fresh cilantro leaves, 3 tablespoons honey, 1/4 teaspoon salt.
Roasted Tomato Salsa SOME LIKE IT HOT 🌶🔥🌶
Jalapeno or Serrano? If you like your salsa very hot, leave the seeds and the membranes. If you’re a little wimpy like me, remove most of the seeds and all the membrane. I usually take a little taste test of my jalapenos first. I find that some are not hot at all and others are surprisingly HOT! If you like a really hot salsa, use a Serrano pepper instead. If you’re slightly insane and really like it HOT, go for the hottest pepper you like best!
Whirl all the ingredients together, then refrigerate until nicely chilled.
This is really best made a day or even two ahead. Plus, who doesn’t like a dish you can make ahead? Serve with your favorite chips and Enjoy!
Salsa with Roasted Tomatoes, Cilantro and Lime
Notes
*Heat Level - If you prefer your salsa on the less hot side, use a jalapeno pepper. Remove the seed seeds and the white membrane. For a bit more heat, leave some of the seeds and membrane. For a hotter salsa, use a Serrano pepper and adjust seeds based on desired heat.
Ingredients
- 12-15 small Roma tomatoes
- 1 pint of fresh cherry tomatoes (about 30)
- 1/2 cup fresh cilantro, roughly chopped
- 5 cloves garlic, smashed and peeled
- 1/4 teaspoon salt
- 1 fresh lime, zest and juice
- 1 jalapeno or Serrano pepper* (See notes below)
- 1/2 large purple onion, roughly chopped
- 1 tablespoon honey or granulated sugar
Instructions
- In a medium size pan, on medium high, roast tomatoes until they the skin is just starting to turn black and blister, about 5 minutes. Add to bowl of food processor or blender. Add the rest of the ingredients and blend for about 30 seconds.
- Cover and chill. Serve cold or at room temperature with your favorite tortilla chips
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