A party isn't complete without salsa. To make this roasted tomato salsa, we roasted tomatoes, garlic, onions, and jalapeños until the tomato skins were blistered and charred. Next, we added them to a food processor and pulsed the vegetables into smaller pieces, so the salsa would still have some texture. We also added a bit of sugar to contrast the spicy flavor created by the jalapeños and a bit of lime juice to add an acidic taste. This roasted tomato salsa is perfect for dunking tortilla chips, so don't forget to get some to serve along with the salsa.
Should you cook tomatoes before making salsa?
You do not have to cook the tomatoes before making salsa. However, roasting the tomatoes intensifies their mildly sweet flavor and gives them a smoky flavor.
Can you leave tomato skins on for salsa?
You can leave the skins on the tomato when making salsa. As you will see below, the peel is left on the tomatoes. Nonetheless, some types of tomatoes have a tough peel that can become tough and develop a bitter flavor when cooked, so you may need to peel the tomatoes if you are not using plum or Roma tomatoes.
Which type of tomato is best for salsa?
Roma tomatoes are the best tomato for salsa. They are firm, fleshy, have less water, less gel, and fewer seeds. Therefore, your salsa won't be watery after 30 minutes. Nevertheless, you can use any tomato you prefer.
Broil the vegetables for 6-8 minutes until the tomatoes and jalapeños blister, and their skins blacken.
Peel the garlic cloves and place them along with the roasted vegetables into a food processor. Add the cilantro, ground cumin, sugar, salt, and lime juice.
Pulse the roasted tomato salsa until it reaches your desired texture. You can blend the roasted tomato salsa until it is smooth, or you can pulse it a few times to break the veggies into smaller pieces if you want your salsa to have some texture.
Serve the roasted tomato salsa with tortilla chips if desired.
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