Smoky, spicy roasted tomato salsa tastes just like the salsa in the best Mexican restaurants and is much healthier than store-bought versions.
“That’s a busy taco!” exclaimed my little Nutmeg, as she held up a fully loaded taco piled high with meat, beans, tomatoes, sour cream, cheese and guacamole. That kid loves tacos. She actually managed to eat her “busy” taco without too much of it tumbling onto the floor. (I think we only lost one bean.) The rest of us chuckled at her new phrase which was a perfect description for that overstuffed taco.
Taco night is a regular in my house. My whole family loves all kinds of tacos: beef, turkey, pork carnitas, barbacoa… The toppings are a good indication of how busy I am: store-bought guacamole means I have no time. When I have a few minutes, I add pickled onions, homemade guac, and beans. This homemade roasted tomato salsa meant I had a little time and a LOT of cherry tomatoes. You can use regular tomatoes for this. Just roast an equal weight of whole tomatoes, then core and chop them.
- 2 cups grape or cherry tomatoes
- 1 clove garlic, unpeeled
- 1 jalapeno pepper, stem trimmed, halved lengthwise
- ½ white onion
- a small handful of cilantro
- ¼ tsp. chipotle powder, or more to taste
- juice of half a lime
- Spread the tomatoes, garlic, onion and jalapeno on a rimmed baking sheet. Broil until everything is black in spots. (Careful, some of the tomatoes may burst.)
- Remove from the oven and cool slightly. When cool enough to handle, peel the garlic. Seed the jalapeno if desired (this will make a milder salsa.)
- Transfer everything to a blender and add the cilantro, lime juice and chipotle powder, along with a good pinch of salt.
- Blend to desired consistency. Season to taste with more salt and chipotle powder. Store in a jar in the refrigerator for up to 1 week.
Awesome recipe! Amazing photos also. I love tomato salsa… this is another one of my favourite
tomato salsa recipe