Roasted Tomato Salsa
Roasted Tomato Salsa is the best that you have ever eaten. Roasting tomatoes for salsa makes all the difference. With serranos it makes a flavor explosion that will blow your mind!
Ingredients
- 6 pounds vine ripe tomatoes cut in half
- 3 medium yellow onions cut in 1/8ths
- 10 garlic cloves skins removed
- 5 - 16 Serrano peppers tops cut off (5 for mild, 10 for medium and 16 for hot)
- 2 jalapeno peppers tops cut off and sliced in half lengthwise
- 1 tablespoon kosher salt
- 1/4 cup fresh lime juice
- 2 tablespoons cilantro chopped
Instructions
- Preheat oven to 400° F. Prepare 2 baking sheets with aluminum foil. Set aside.
- Place tomatoes on baking sheets, cut side up, dividing evenly between the two sheets. Add onions, garlic, and peppers. Sprinkle with salt.
- Place pans in oven and bake for 60 minutes or until the tops of the tomatoes become roasted and singed around the edges.
- Remove from oven and allow to cool. Add to blender or food processor in batches (I do one pan at a time). Pulse until chunky or to the consistency you prefer. Pour into a large bowl and add lime juice and cilantro.
- Pour left over salsa in a resealable jar or container (such as a mason jar) it will store in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1 | Calories: 365cal | Carbohydrates: 81g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 3573mg | Sugar: 46g | Fiber: 22g | Calcium: 216mg | Iron: 5mg