Give taco night a glow-up with my Roasted Tomato Salsa. It’s your favorite smokey restaurant-style salsa made right at home!
- 2 pounds tomatoes on the vine, quartered (about 8 tomatoes)
- 2 medium jalapeño peppers, tops cut off and halved (remove some or all seeds for a less spicy salsa)
- 1 medium red onion, peeled and quartered
- 4 medium cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt, plus more to taste
- 1/4 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
- Preheat broiler. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Place tomatoes, jalapeño peppers and red onion, cut side down, on the prepared baking sheet. Arrange the garlic in various spots between the other items on the baking sheet. Drizzle everything evenly with the olive oil and sprinkle with 1 teaspoon salt.
- Place baking sheet under the broiler and cook until tomatoes, jalapeños, onion and garlic have slightly blackened, about 20 minutes, rotating the pan halfway through the baking time. Remove from broiler and let sit until cool enough to handle, about 5 minutes.
- Transfer tomatoes, jalapeño, onion and garlic to a blender or food processor fitted with a steel blade. Pulse until mixture is barely chopped with thick chunks.
- Transfer to a medium bowl. Stir in the cilantro and lime juice. Season with salt to taste. Serve warm with baked corn tortilla chips (see recipe).
Store in an airtight container in the refrigerator for up to a week