I love snacking on chips and salsa on a warm afternoon. This recipe is so quick and easy to make, and tastes so much better than jarred salsa. You won’t go back!
15-minute Roasted Tomato Salsa
Serves: 4 cups salsa
- 9 medium tomatoes, quartered
- 3 jalapeno peppers
- 1 large onion, quartered
- 4 garlic cloves
- 1 tablespoon salt
- Preheat your oven's broiler. Prepare a baking pan by spraying with nonstick cooking spray or lining with foil.
- Arrange tomatoes, peppers, onion and garlic on the pan so they are spread out evenly.
- Broil for 10-15 minutes, checking every 1-2 minutes toward the end, until all of the vegetables are slightly blackened and the skins are bubbled. You may need to remove smaller pieces part way through so they don't get burned (like the garlic). Remove from the oven and allow to cool for 10-15 minutes.
- Remove the stems from the peppers and skins from the garlic cloves. Put all of the vegetables plus 1 tablespoon of salt in a food processor or blender and puree until smooth.
- Salsa can be stored in the refrigerator for up to 2 weeks or canned for 3 months.