Roasted Salsa

Name: Roasted Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 32 servings (8 cups)
Cuisine: North America, Mexican
Ingredients: 12 large tomatoes, halved and seeded, divided; 2 tablespoons olive oil, divided; 1 bunch fresh cilantro, trimmed; 1/4 cup lime juice; 4 garlic cloves, peeled; 2 teaspoons grated lime zest; 1 large sweet yellow pepper, finely chopped; 6 jalapeno peppers, minced; 12 green onions, thinly sliced; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 tablespoon ground chipotle pepper; 2 teaspoons salt; 1/4 teaspoon Louisiana-style hot sauce; Tortilla chips

Total Time Prep: 25 min. + standing

Yield 32 servings (8 cups)

Test Kitchen Approved

Make the most of fresh tomatoes with this recipe for roasted salsa. It's so tasty, you might find yourself eating it right out of the bowl with a spoon!

Ingredients

12 large tomatoes, halved and seeded, divided
2 tablespoons olive oil, divided
1 bunch fresh cilantro, trimmed
1/4 cup lime juice
4 garlic cloves, peeled
2 teaspoons grated lime zest
1 large sweet yellow pepper, finely chopped
6 jalapeno peppers, minced
12 green onions, thinly sliced
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground chipotle pepper
2 teaspoons salt
1/4 teaspoon Louisiana-style hot sauce
Tortilla chips

Directions

Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well.
In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl.
Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

Nutrition Facts

1/4 cup: 27 calories, 1g fat (0 saturated fat), 0 cholesterol, 155mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. —Donna Kelly, Orem, Utah

Recipe Creator