Roasted Tomato Salsa

I love salsa and one of my favorites is made with roasted tomatoes. Instead of buying salsa which might have preservatives in it, I have learned that it is very easy to make your own with fresh ingredients. I make it by the jar for our home in small batches because the next time I make a salsa, I want to enjoy a different flavor.

For this salsa I used a pound of campari tomatoes. Use any tomatoes you prefer. One large onion, a jalapeño and half a head of garlic. This combinations creates a mild salsa. If you prefer it with more heat, add a jalapeño, or perhaps a chili. There really is no wrong answer here. Just play.

These four vegetables will be broiled on high for 10-15 minutes. When you finally blend it, you will then add the cilantro, salt and lime.

So simple and so very satisfying!


1 lb of tomatoes

1 large onion

1/2 a head of garlic

1 jalapeño

1/2 a bunch of cilantro

juice of 1 lime

1 tsp of salt (or to taste)


Set the broiler on high to preheat. Slice your tomatoes and jalapeno and place them on a parchment lined pan skin side up. Quarter your onion and add the garlic to the pan. I keep the skin on the garlic so that it roasts. When the garlic cools off a little after the cooking, squeeze the roasted garlic out of the skin.

Roast these on high for 10-15 minutes. You want the skin on the tomatoes and jalapeno to blacken and wrinkle up. Don’t worry about peeling the blackened skins off. They add that delicious charred flavor to this salsa.

When cooked, squeeze the garlic out of its skin, and then transfer all the contents of the pan into a blender. The tomatoes will have released some juices, so make sure to add them as well. Add in the cilantro, lime and salt. Blend till smooth. This makes a 16 oz. jar of salsa.

Store it in the refrigerator. Eat it with anything you want!

Kali Oreksi!

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