Roasted Tomato Salsa
This is a super easy and healthy recipe and can be done on the grill or in the oven. Fire-roasted tomatoes are sweet and smoky, and while you can usually find them with canned tomatoes at the market, you can also make them quickly and in just a few minutes at home.
We used medium-sized hothouse tomatoes, but Roma tomatoes or any variety of medium-sized, ripe tomatoes would work well. This salsa can be served with chips as a dip, as a condiment on your favorite taco, or as a topping to nachos or quesadillas. Save some to put on top of scrambled eggs for a bit of breakfast spice. This is an excellent salsa to preserve and have all year-'round.
Prep Time: 60 min.
Cooking Time: 10 min.
Servings: 8-10
Cooking Method: Grilling
Category: Appetizers and Snacks, Salsa
Cuisine: American
Ingredients:
- 4-5 medium sized tomatoes
- 1/4 teaspoon Smoked Hickory Flaked Salt
- 1 - 2 fresh jalapeno peppers. Leave seeds in if you want heat. Remove seeds for mellower heat.
- 1/2 teaspoon California Roasted Minced Garlic
- 1/2 cup white or yellow onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions:
- Preheat the grill to high heat or the oven broiler to high.
- Cut the tomatoes in half from top to bottom.
- With a spoon, scoop out the seeds into a bowl. (Save the seeds and juice - freeze and add to soups and sauces)
- Sprinkle cut halves of the tomatoes with Smoked Hickory Flaked Salt and place on grill, cut side up or under broiler cut side down.
- Grill or broil until the skin on the tomatoes starts to blacken and blister.
- Remove from heat to a cutting board until cool enough to handle.
- Cut jalapenos and remove seeds and stems. Coarsely chop and add to a bowl.
- Add chopped onions, California Roasted Minced Garlic, fresh cilantro, and lime juice to the bowl with the jalapenos.
- When the tomatoes are cool, coarsely chop and add to the bowl with the other ingredients.
- Stir to combine and refrigerate for at least 45 minutes.
