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Roasted Tomato Salsa Recipe
Roasted Tomato Salsa Recipe photo by Taste of Home

Roasted Tomato Salsa Recipe

Publisher Photo
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon.—Donna Kelly, Provo, Utah
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:32 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 32 servings

Ingredients

  • 12 large tomatoes, halved and seeded, divided
  • 2 tablespoons olive oil, divided
  • 1 bunch fresh cilantro, trimmed
  • 1/4 cup lime juice
  • 4 garlic cloves, peeled
  • 2 teaspoons grated lime peel
  • 1 large sweet yellow pepper, finely chopped
  • 6 jalapeno peppers, minced
  • 12 green onions, thinly sliced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground chipotle pepper
  • 2 teaspoons salt
  • 1/4 teaspoon Louisiana-style hot sauce
  • Tortilla chips

Nutritional Facts

1/4 cup (calculated without chips) equals 27 calories, 1 g fat (trace saturated fat), 0 cholesterol, 155 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.

Directions

  1. Arrange six tomatoes cut side down on a 15-in. x 10-in. x 1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well.
  2. In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl.
  3. Place the cilantro, lime juice, garlic, lime peel and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips. Yield: 8 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Roasted Tomato Salsa in Taste of Home August/September 2011, p74

Nutritional Facts

1/4 cup (calculated without chips) equals 27 calories, 1 g fat (trace saturated fat), 0 cholesterol, 155 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.

Reviews for Roasted Tomato Salsa

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 3, 2013

"I adjust the spices a bit because I don't like it quite so spicy but everyone raves about this salsa when I make it!"

MY REVIEW
Reviewed Oct. 16, 2011

"Best salsa recipe! It is well worth the time to make this. We enjoy it equally well on breakfast omelets."

MY REVIEW
Reviewed Oct. 12, 2011

"Oh my! Oh my! This is INCREDIBLE!!!! The family loved it. I want to make this again and again and share it with everyone I love! I can't say more good things for this. It's lovely and spicy!"

MY REVIEW
Reviewed Aug. 22, 2011

"Loved this - it was easy and came out delicious. I left out the chili powder and cut the jalapenos based on my family's tastes. Also didn't have green onions so used a sweet onion."

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