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Roasted Tomato Salsa | Great Performances


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Roasted Tomato Salsa

©Lindsay McCoy, Flickr Commons

Makes 2 ½ cups


1 ½    lbs     Tomatoes, preferably plum

2                  Jalapeños

3                  Garlic cloves, peeled

½                  Small onion 

½       cup     Cilantro

                      Salt, to taste 


Preheat the oven to 500F.

Place tomatoes and jalapeños on a sheet pan. Broil or roast until tomatoes are blackened, about six minutes. Using tongs, turn tomatoes over and cook for another 6 minutes or until the side of the tomatoes have blackened. Remove from oven and allow to cool.

Place jalapeños, garlic, and onion on sheet pan and roast for 8 minutes or until garlic has softened.

Combine tomatoes, jalapeños, garlic, onion and cilantro in a food processor. Blend until smooth. Salt to taste. Salsa will keep for up to five days.

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