Roasted Tomato Salsa Recipe

Roasting the fresh vegetables in the oven before blending and mixing ingredients is the secret to this roasted tomato salsa recipe.

4.61 from 84 votes

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Course: Appetizer, Side Dish

Cuisine: Mexican

Keyword: Salsa

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 11kcal

Author: Jessica Sowards

Equipment

2 Large Flat Baking Sheets
1 Food Processor
1 Large Bowl
1 Slotted Spoon

Ingredients

6 Pounds Tomatoes
8-10 Whole Hot Peppers
1 Bulb Garlic 10-13 Cloves
2 Whole Onions
2 Bunches Cilantro
1/4 Cup Honey
2 Tablespoons Sea Salt
1 Whole Lemon to make 1/4 cup fresh squeezed juice

Instructions

Begin by cutting core out of each tomato and cutting out any brown or ugly spots.
Cut the tops off peppers and half them.
Peel the garlic cloves and onions.
Place all the above on a large flat pan (stoneware or metal) and roast in a 350°F preheated oven for approximately 45 minutes.
Using a slotted spoon, place vegetables in the food processor in batches and pulse to desired consistency.
Pour each batch of pulsed veggies into a large bowl as you go.
After all of the vegetables have been processed, pour one cup back into the food processor, add cilantro, and pulse to desired consistency.
Fold the cilantro mixture into the mixture in the large bowl.
Mix in honey, salt, and lemon juice to your desired taste.

Video

Notes

Store in the refrigerator for 10 - 12 days. It can also be frozen for a few months. This recipe has not been tested for canning, so I recommend you do your own research on this.

There are nutrients in the skins, so I do not peel them after roasting. The only time I pull them off is if they have ugly brown spots on them.

Do remove the core out of the tomatoes. The cores are hard, not tasty, and will not blend in well.

Nutrition