Roasted tomato salsa

I had book club last week and I knew I needed to bring something that would be super quick and easy. I'm not one to buy store-bought appetizers, but having a crazy work schedule lately hasn't allowed for much cooking time lately. This recipe was the perfect answer. It takes very little prep and time, but tastes like you spent a ton of time in the kitchen.

First, you'll wash and dry the tomatoes, peppers and cilantro. Then, thinly slice the tomatoes either in half or thirds, depending on how large. Slice onion in half, then half again, and then once again until you have about 12 pieces. Cut peppers in half, and depending on spice preference, remove seeds and ribs, or just seeds for a little spice (or leave seeds for lots of spice.. but I would recommend omitting red pepper flakes if you do so).

By roasting the ingredients, it brings out so much flavor and gives a smokiness yet sweet, caramelized flavor. All you have to do is do some slicing, sprinkle a little seasoning, and then let the oven and food processor do all the work!

Once the veggies have been roasted, you'll put everything together in a food processor, pulse for a few seconds, and boom! you're all done. You'll now have a large bowl of delicious roasted salsa!

This recipe is great as an appetizer served with tortilla chips or thinly sliced jicama for a paleo option, or you could top in on some fried eggs with avocado, paleo nachos, or use it in a paleo chicken tortilla less soup, just for a few ideas!

Roasted tomato salsa

Ingredients:

7 roma tomatoes

1 red onion

1 pasilla pepper

1 jalapeno pepper

1 yellow pepper

4 cloves garlic

1 bunch cilantro

1/4 tsp cumin + dash

1/2 lime, juiced

pinch black pepper

sea salt

olive oil

Directions:

1. Preheat oven to 350 degrees Fahrenheit

2. Wash and dry ingredients (besides onion)

3. Slice tomatoes in half or thirds lengthwise and place face up on lined baking sheet

4. Remove outer skin of onion and then cut in half. Cut both halves into six chunks and place on baking sheet

5. Cut peppers in half and remove ribs and seeds (or keep ribs for some heat and seeds for lots of heat)

6. Place garlic cloves on baking sheet

7. Sprinkle items on baking sheet with olive oil

8. Then sprinkle just to cover with sea salt, black pepper and cumin

9. Place baking sheet in oven and bake for 30-35 minutes

10. While ingredients are baking, wash and dry cilantro

11. Once ingredients have a nice brown to them, remove from oven and let cool

12. Once cooled, add to food processor along with cilantro, stems removed, cumin, pinch of sea salt, lime juice and pulse 10-15 times, depending on consistency preference (pulse less for chunky and more for smoother salsa)

Enjoy!

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