Roasted Tomato Salsa
Prep time: 35 mins
Total time: 35 mins
  • ½ medium red onion
  • 1 lb roma tomatoes (3-5 roma tomatoes depending on size)
  • 1 poblano pepper
  • 1 jalepeno pepper
  • 3 garlic cloves
  • Juice from 1 lime
  • ½ cup chopped cilantro
  1. Line a baking sheet with foil and preheat your ovens broiler on high
  2. Slice each roma tomato in half length wise and place the halves cut side down on the baking sheet along with the garlic cloves making sure there is at least ½ inch of space between each half.
  3. Place them in the oven and broil until tomato skins begin to blacken and flip them and garlic over for 3 more minutes to broil the cut side.
  4. While you're roasting your tomatoes place your poblano pepper on top of the stove burner bare and turn the burner on medium heat and char the poblano all over then do the same with the jalepeno.
  5. As you finish roasting your tomatoes and peppers place them in a medium sized bowl and cover them with foil or plastic wrap and let them cool for 10-15 minutes or until they are easy enough to handle.
  6. Peel the the charred skins off the tomatoes and peppers and peel your garlic cloves and discard.
  7. Place peeled and roasted tomatoes, peppers, garlic cloves and juice in the bowl you placed them in a blender along with onion, juice from 1 lime and blend until slightly smooth but still a bit chunky.
  8. Pour salsa back into bowl and stir in chopped cilantro and store in the fridge for up to 1 week.
If you're going to make this for a party be sure to make it at least 3 hours ahead of time so it has time for all of the flavors to marry.
Recipe by Slim Palate at