Summer is finally here, this is the time when tomatoes are at their best and that’s mean it’s time to make some Roasted Tomato Salsa. First of all, let me tell you, it’s so addictive and it’s my favorite salsa recipe. It’s simple and full of bright and fresh flavor of tomatoes, onions, garlic, Serrano chiles, cilantro and fresh lime. The tomatoes, chiles, garlic and onions are happily roasted under the broiler and all the chars on the outside gives that light smoky flavor to the salsa. You can just chop them up and call it good, but by broiling them, it intensifies the flavor of the tomatoes, and get rid of the rawness of onions and garlic.
This Roasted Tomato Salsa was served at our small get together last weekend, with some good friends whom we love dearly like a family. Our way to show some love is by inviting them to hang out around some good food. It’s casual, fun and most of all, everyone had a great time. The other items on the menu are some fresh Guacamole, Chipotle Pulled Pork, tortillas, all the fixing for tacos like Chipotle and Avocado Crema, chopped tomatoes, onions, fresh cilantro, some Mexican cheese and Caramel Flan for dessert. Yup, it’s a taco bar! Everyone can make their own tacos. How bad could that be? Additionally, I have another recipe called Shrimp Guacamole, but I think it will be too much for tacos, I would just do basic Guac, which is so easy. All you need to do is just mash avocado, salt, and lime juice together.
The party was a success and the taco bar was a hit. I found my other passion, I think I love feeding people. Ha ha ha. Well, look at my taco, I could barely close it! So messy and so yummy.
Let’s cook some food!
Preheat the broiler to high and set an oven rack about 5 inches beneath the heating coins. Line a baking sheet with aluminum foil.
Place the tomatoes, onions, garlic, whole Serrano chile peppers and olive oil directly on the baking sheet and gently toss together.
Broil until softened and charred, 10-15 minutes.
Transfer the vegetables and juices to a food processor or a blender. Add the salt and cumin, cilantro and fresh lime juice.
Pulse until the cilantro is chopped.
Taste and adjust the seasoning with salt and more lime juice if necessary.
Transfer to bowl and serve with some chips, on top of some grilled meat or as a condiment to your tacos. The possibilities are endless.
Last but not least, I really hope you give this Roasted Tomato Salsa a try, the recipe card is below. Also, if you’d like to leave some comments, the comment box is below.
- 4 vine-ripened tomatoes, quartered
- 2 small yellow onions, cut into wedges
- 6 garlic cloves, peeled
- 3 Serrano chili peppers, stemmed (use less for a milder salsa)
- 2 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon cumin
- ¼ cup cilantro leaves
- 1 table spoon of fresh lime juice, plus more if needed
- Preheat the broiler to high and set an oven rack about 5 inches beneath the heating coins. Line a baking sheet with aluminum foil.
- Place the tomatoes, onions, garlic, whole Serrano chile peppers and olive oil directly on the baking sheet and gently toss together. Broil until softened and charred, 10-15 minutes.
- Transfer the vegetables and juices to a food processor or a blender. Add the salt and cumin, cilantro and fresh lime juice. Pulse until the cilantro is chopped.
- Taste and adjust the seasoning with salt and more lime juice if necessary. Serve with chips, on top of meat or with tacos.
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