Roasted Tomato Jalapeno Salsa

Name: Roasted Tomato Jalapeno Salsa
Yield: Makes 2½ cups
Cuisine: Mexican
Ingredients: ½ teaspoon sugar; 1 teaspoon ground cumin; ½ teaspoon salt, plus more for seasoning; 1 tablespoon lime juice; 6 large garlic cloves, papery outer skins discarded, inner skin left on; ½ cup cilantro leaves (loosely packed); ¼ medium yellow onion, thickly sliced; 1 jalapeno chile pepper, stem discarded, halved lengthwise; 1 pound ripe Roma tomatoes, cut in half lengthwise

Preparation info

Makes
2½ cups

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

This quick tomato blender salsa has a lovely high note of heat from jalapeno and garlic and a touch of sweet smokiness because the vegetables are broiled before blending. This thick, smooth salsa will last at least a week in the refrigerator, but be warned, it will get hotter with time.

Ingredients

1 pound ripe Roma tomatoes, cut in half lengthwise
1 jalapeno chile pepper, stem discarded, halved lengthwise
¼

Americas
Mexico
Starter
Central America
Gluten-free
Vegan

Method

Instructions

Adjust oven rack so it is 6 inches (second-highest position) below broiling element and preheat broiler on high. Line a rimmed baking sheet with foil and spray lightly with cooking spray.
Place the tomatoes and jalapeno pepper cut side down on th