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Home Dishes & Beverages Dips Salsa

Roasted Tomato Salsa

Name: Roasted Tomato 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

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Test Kitchen Approved

Total Time

Prep: 25 min. + standing

Makes

32 servings (8 cups)

Updated: Jul. 24, 2022

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

Roasted Tomato Salsa Recipe photo by Taste of Home

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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.

Roasted Tomato Salsa

Ingredients

Directions

Nutrition Facts

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