Ingredients:
– 6 ripe tomatoes, halved
– 1 large onion, quartered
– 3 cloves garlic, peeled
– 2 jalapeño peppers, halved and seeded (for less heat, remove the seeds)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1/2 cup fresh cilantro, chopped
– 1 lime, juiced
– 1 teaspoon ground cumin (optional)
Instructions:
1. **Preheat the Oven:**
– Preheat your oven to 400°F (200°C).
2. **Prepare the Vegetables:**
– Place the halved tomatoes, quartered onion, peeled garlic cloves, and halved jalapeño peppers on a baking sheet.
– Drizzle the vegetables with olive oil and season with salt and pepper.
– Toss the vegetables to ensure they are evenly coated with the oil and seasoning.
3. **Roast the Vegetables:**
– Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred. The tomatoes should be soft and juicy, and the onions should be caramelized.
4. **Blend the Salsa:**
– Remove the roasted vegetables from the oven and let them cool slightly.
– Transfer the roasted vegetables to a blender or food processor.
– Add the fresh cilantro, lime juice, and ground cumin (if using) to the blender.
– Pulse the mixture until you reach your desired consistency. For a chunkier salsa, pulse just a few times. For a smoother salsa, blend longer.
5. Adjust Seasoning:
– Taste the salsa and adjust the seasoning with more salt, pepper, or lime juice as needed.
6. Chill and Serve:
– Transfer the salsa to a bowl and let it cool to room temperature.
– Refrigerate the salsa for at least 1 hour before serving to allow the flavors to meld together.
7. Serve:
– Serve the roasted tomato salsa with tortilla chips, or as a topping for tacos, burritos, grilled meats, or any of your favorite Mexican dishes.
Enjoy your homemade Roasted Tomato Salsa!
