ROASTED TOMATO SALSA — Roma tomatoes and green onions are roasted until charred, then combined with chipotle peppers, garlic, herbs and spices in this smoky, flavorful salsa.
If you like a salsa that’s spicy, smoky and loaded with flavor, then you’ve got to try this Roasted Tomato Salsa!
This tomato-based salsa tastes a lot like the spicy salsa you might find at your favorite Mexican restaurant, and has a wonderful, smoky undertone, thanks to the chipotle peppers and roasted vegetables.
Even though the salsa itself isn’t technically cooked, roasting the tomatoes and green onions gives it the flavor of a salsa that’s been slowly simmered to achieve maximum flavor.
And of course, the canned chipotle peppers in adobo add to that deep, smoky flavor–and really pack a punch as far as the heat level is concerned.
I find that I never use a full can of chipotle peppers at once, because they are quite spicy. So I freeze the remaining individual peppers in zip-top bags to use later.
If you can’t handle a spicy salsa, the best thing to do is cut back on the chipotle peppers. But you definitely want to include some, because they’re what gives this salsa some of it’s unique flavor and deep red color.
Another option, in addition to using less chipotles in adobo, is to add a few extra tomatoes to the recipe to help tone down the heat.
I like to roast my tomatoes and onions until they have quite a bit of char on them, because I love all the flavor it adds. But if you prefer to go a little lighter on the char, that’s fine too.
Despite being so quick and simple to make, this Roasted Tomato Salsa is loaded with a great smoky flavor. It’s sure to become on of your favorite Mexican-inspired condiments!
Be sure to save this Roasted Tomato Salsa recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Roasted Tomato Salsa
- Produce: Roma tomatoes, green onions, garlic, cilantro, limes
- Canned chipotles in adobo
- 6 Roma tomatoes, halved lengthwise
- 2-3 green onions
- 2-3 cloves garlic, peeled
- 1-2 canned chipotle peppers in adobo sauce
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- Salt, to taste
- Preheat the broiler. Line a baking sheet with foil and spray with non-stick cooking spray.
- Arrange the tomatoes (cut side down) and green onions on the prepared baking sheet. Broil until vegetables are evenly charred, about 10 minutes. Turn onions about halfway through roasting time. Cool slightly.
- In a blender or food processor, combine the tomatoes, green onions, garlic, chipotles, cilantro and lime juice. Blend until smooth. Add salt to taste. Serve with tortilla chips or your favorite Mexican dishes.
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