Description
This Easy Restaurant-Style Salsa Recipe delivers fresh, zesty flavors with roasted tomatoes, onions, jalapeno, and garlic, blended with lime juice and cilantro. Perfect for dipping with tortilla chips or topping your favorite Mexican dishes.
Ingredients
Scale
- 2 medium Roma tomatoes, halved
- 2 small white onions, cut into wedges
- 1 jalapeno pepper, halved and seeded
- 1 (15-ounce) can whole tomatoes, drained
- 1 clove garlic
- 1/3 cup fresh cilantro leaves
- 3 tablespoons freshly squeezed lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sugar, optional
- Kosher salt and freshly ground black pepper, to taste
- Tortilla chips, for serving
Instructions
- Preheat the oven to 400°F (200°C). Place the fresh Roma tomatoes, white onion wedges, and halved jalapeno on a baking sheet and roast for 15-20 minutes, until slightly charred.
- In a blender or food processor, combine the roasted tomatoes, onions, jalapeno, canned tomatoes, and garlic. Blend until smooth.
- Add fresh cilantro, lime juice, ground cumin, and sugar if using. Blend briefly to incorporate.
- Season with kosher salt and freshly ground black pepper to taste.
- Transfer salsa to a serving bowl and chill for 30 minutes if desired for flavors to meld.
- Serve with tortilla chips or as a topping for tacos, burritos, or grilled meats.
Notes
- Adjust the jalapeno quantity for desired heat level.
- Roasting the vegetables enhances the depth of flavor.
- Fresh lime juice brightens the salsa and balances the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment / Appetizer
- Method: Roasting & Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 3g
- Sodium: 50mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg