Sheet Pan Roasted Salsa
Warm, roasted tomato flavor just like the salsa at your favorite Mexican restaurant
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Servings: 10
Calories: 56kcal
Ingredients
- 2 pounds Roma tomatoes
- 2 large jalapeños
- 1 large sweet onion
- 6-8 medium garlic cloves unpeeled
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon cumin
- 1/4 cup fresh cilantro, roughly chopped (packed), more or less to taste
- 1/2 teaspoon lime zest
- 1 tablespoon fresh lime juice
Instructions
- Preheat the oven to 425 degrees and set the rack to the bottom position. Line a sheet pan with parchment paper or foil.
- Cut the tomatoes and peppers in half lengthwise. Cut away the brown stem part of the tomatoes and remove the seeds, and if desired for less heat, the jalapeńo pepper's membranes. Peel and quarter the onion. Leave the garlic cloves in their skin.
- Place the tomatoes, jalapeños, onion, and garlic in a mixing bowl. Pour the olive oil over and toss well to combine. Sprinkle about half of the salt over the vegetables to season them.
- Spread the vegetables onto a lined sheet pan, in a single layer. Roast the vegetables for 20-25 minutes, or until they start to caramelize 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 food processor, along with the cumin and remaining salt.
- Pulse several times or blend/process to almost desired consistency (about 20 pulses). Add the cilantro, lime zest, and lime juice and pulse 3-4 more times to incorporate.
- Taste and adjust seasonings as needed. Serve warm with chips or vegetables.
Notes
This recipe makes about 3 cups of roasted salsa.
If your tomatoes are very juicy, squeeze out some of the liquid before roasting or you will end up boiling the tomatoes and they won't caramelize. If there is too much liquid on the sheet pan, carefully remove the pan from the oven and discard the liquid.
Refrigerate leftovers for up to four days or freeze them for up to three months. Let the frozen salsa thaw completely, then warm it in the microwave for 30-60 seconds before serving.
Nutrition
Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 124mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 0.5mg
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