Roasted Tomato Salsa

Roasted Tomato Salsa makes a delicious salsa you will make again and again. Share with your friends and neighbors!

12 large tomatoes, halved and seeded, divided

2 Tbsp. olive oil, divided

1 bunch fresh cilantro, trimmed

1/4 cup lime juice

4 cloves garlic, peeled

2 tsp. grated lime peel

1 large sweet yellow pepper, finely chopped

6 jalapeno peppers, minced

12 green onions, thinly sliced

1 Tbsp. ground cumin

1 Tbsp. smoked paprika

1 Tbsp. ground chipotle pepper

2 tsp. salt

1/4 tsp. Louisiana style hot sauce

tortilla chips

Arrange six tomatoes cut side down on a 15 x 10 x 1 inch baking pan, drizzle with 1 Tbsp. oil.

Broil 4 inches from the heat until skins blister, about 4 minutes. Cool slightly, drain well.

In a food processor, process uncooked roasted tomatoes in batches until chunky. Transfer to a large bowl.

Place cilantro, lime peel and remaining oil in the food processor. Cover and process to blend, add tomatoes.

Stir in peppers, onion, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

Makes 8 cups

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