Sheet Pan Restaurant-Style Salsa
Roasted tomato flavor just like the salsa at your favorite Mexican restaurant
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Servings: 8
Calories: 74kcal
Ingredients
- 2 1/2 pounds Roma tomatoes (about 6) sliced in half
- 2 large jalapeños stems and seeds removed, and sliced in half lengthwise
- 1 medium sweet onion peeled, and sliced in quarters
- 4 medium garlic cloves unpeeled
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/4 cup fresh cilantro, roughly chopped (packed), more or less to taste
Instructions
- Preheat the oven to 425 degrees.
- Place the tomatoes, jalapeños, onion, and garlic in a mixing bowl. Pour the olive oil over and toss well to combine.
- Spread the vegetables onto a lined sheet pan, in a single layer. Roast the vegetables for 20-25 minutes, or until they start to blacken in spots. Turn them after about 15 minutes, so they cook evenly.
- When the vegetables are cooked, remove from the oven and let them cool for about 5 minutes.
- When the vegetables are cool enough to handle, remove the skins from the garlic, and place all of the vegetables into a blender or food processor, along with the salt, cumin, and lime juice.
- Pulse several times or blend/process to almost desired consistency. Add the cilantro, and pulse 3-4 more times to incorporate.
- Taste and adjust any seasonings. Serve warm with chips or vegetables.
Notes
This makes about 2 cups of salsa
Nutrition
Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 157mg | Potassium: 400mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1252IU | Vitamin C: 26mg | Calcium: 25mg | Iron: 1mg
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