Roasted Tomato Salsa Recipe
Roasted Tomato Salsa is loaded with tomatoes, onion, garlic, jalapenos, and cilantro. This roasted salsa recipe is easy and freezer friendly.
Ingredients
- 15-20 medium tomatoes, or 6 to 7 lbs, halved
- 5-10 jalapeno peppers or serrano peppers*, halved and seeded
- 1 red or green bell pepper, cut into quarters and seeded, optional
- 2 medium yellow onions, peeled and quartered
- 1 head of garlic, about 10 cloves, peeled
- 1 medium bunch of cilantro
- 1 Tbsp fine sea salt
Instructions
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Preheat the oven to 375°F. Arrange your tomatoes cut-side-up on a rimmed baking sheet and arrange the jalapenos, bell pepper, onions, and garlic on a second rimmed baking sheet.
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Bake for 25 minutes at 375˚F or until tomatoes and onions are soft.
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Move the rack to the highest position in the oven, set the oven to broil and broil each baking sheet for an additional 3-5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple of times to make sure they don't burn). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.
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Let vegetables cool down a bit then use a food processor to blend everything together along with one bunch of cilantro, 1 Tbsp of salt, and any tomato juice left in the baking dish (feel free to discard tomato juice for a thicker salsa). We were able to blend in 2 batches in a 13-cup food processor. Combine both batches and season to taste with more salt if needed. Let cool to room temp, then cover and refrigerate up to 5 days or freeze up to 3 months.
Recipe Notes
*Serrano peppers will produce a spicer salsa and jalapenos are milder.