This salsa recipe is incredibly easy, since it lets the oven do most of the work. When roasted, tomatoes take on a slightly sweet flavor that is particularly delicious in this dish. Looking to spice things up? For more heat, swap jalapeños for serranos, or for a smokier flavor use poblano peppers.
ROASTED TOMATO & JALEPENO SALSA
4 cups tomatoes, halved*
2 garlic cloves
1 small white onion, quartered
1 large jalapeño, cut in half, seeds removed
1 handful cilantro, roughly chopped
salt & pepper, to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place all ingredients on sheet, spread out to help with roasting. Bake for 25 to 30 minutes or until golden and onions and garlic are tender. Let cool completely. Pour into a blender. Pulse to just blend. Season with salt and pepper. Garnish with a generous dose of chopped cilantro before serving.
*Grape, cherry and other small heirloom varieties were used here; however, beefsteak or other large heirloom tomatoes will work as well.
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