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Ingredients
Scale
- 1 ¾ lbs. Roma or vine-ripened tomatoes
- 1 medium sweet or white onion
- 1–2 jalapeño or serrano peppers
- 4–6 unpeeled garlic cloves
- 2 Tbsp. avocado or olive oil
- ½ cup packed cilantro leaves
- 1 Tbsp. freshly squeezed lime juice
- 1 tsp. salt
- ½ tsp. paprika
- ¼ tsp. cumin
- ¼ tsp. black pepper (optional)
Instructions
- Preheat the oven to 450°F.
- Prepare vegetables by cutting tomatoes in half, slicing peppers, and quartering onion.
- Arrange tomatoes, peppers, onion, and garlic on a baking sheet and drizzle with oil.
- Roast in the oven for 25-30 minutes, removing garlic after 15-20 minutes.
- Transfer roasted veggies to a food processor, add remaining ingredients, and pulse until desired consistency.
Notes
Choose ripe tomatoes for the best flavor.
Allow salsa to sit for a bit before serving to enhance flavors.
Store leftovers in the refrigerator for 4-6 days or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dip
- Method: Roasting and Blending
- Cuisine: Mexican
Nutrition
- Calories: 30
- Sugar: 1
- Sodium: 120
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
- Cholesterol: 0