This Roasted Tomato Salsa couldn’t be easier but has a wonderfully smoky flavor, both from roasting the tomatoes and from smoky chipotle peppers.
Roasted Tomato Salsa makes me happy.
Seriously, I want to do a happy dance whenever it’s around. It’s bright and colorful with so much flavor, and filled with loads of healthy goodness! I can eat as much as I want without ever having to worry about eating “too much”. Roasted tomato salsa is good on just about everything, from scrambled eggs to steak (have you tried mixing some into cottage cheese? It’s heaven).
And there are so many different kinds of salsa! Red or green? Spicy or mild? Chunky or blended? The variations are endless. I prefer Roasted Tomato Salsa simply because I love the depth of flavor that’s brought out by roasting the tomatoes until they’re good and black then blending them almost to a puree. I should really call this recipe Spicy Chipotle Roasted Tomato Salsa since I add some chipotle pepper, too; it adds even more smokiness and some spice, which to me is the perfect combination for the perfect salsa.
I swear, every time I make this roasted tomato salsa it feels as if there’s a fun fiesta going on! I’ve never known anyone who, when deeply depressed, decided to bring out the salsa and margaritas (but I think I’ll try it the next time I’m feeling down and see what happens) but I’m certain it could cure anyone’s blues. It’s a sure bet that where there is salsa, there are happy, joyful people to be found. This Wednesday I’m having a few girlfriends to enjoy this roasted tomato salsa and some killer margaritas (I just can’t decide between regular, pomegranate or mango; perhaps we’ll try all three)!
Today might be Cinco de Mayo, a chance for everyone to get happy and celebrate our Mexican-American friends, but I’ll be making this roasted tomato salsa all summer long. I never follow a recipe, I usually just throw it in the food processor and see what comes out. But here’s the general idea and feel free to tweak it to your own tastes.
Happy Cinco de Mayo!!
- 2 pounds of roma tomatoes, give or take
- 1 garlic clove
- 1/2 cup cilantro
- 1 chipotle pepper in adobo sauce, add more to taste or just some of the sauce
- 1/4 of a red onion, more to taste
- 1 lime, juiced
- 1/2 teaspoon salt, or to taste
- Preheat broiler on high. Cut the tomatoes in half and place cut side down on a baking sheet. Put tomatoes under broiler* – don’t touch them until they’re nice and black (this will give them a nice smoky flavor). Set aside to let juices accumulate and cool a bit.
- Meanwhile, put garlic clove in food processor and process until it’s minced (this will prevent any big chunks of garlic). Add the rest of the ingredients except the tomatoes and pulse a few times.
- Press each tomato with a spatula to bring out more juices, then drain all juice from the pan. Add tomatoes to processor and pulse until salsa is the consistency that you prefer.