This Roasted Tomato Salsa is made with beefsteak tomatoes, serrano peppers, red onions, and some great spices. It is flavorful and spicy.
Roasted Tomato Salsa
2 Small Red onions
2 Pounds of tomatoes on the vine or beefsteak tomatoes
1 Serrano pepper
3 cloves of garlic, (leave the skin on)
1/4 Cup of olive oil
Juice of 1 lime (about 2 tablespoons)
1 Teaspoon of smoked paprika
2 Tablespoons of fresh basil, chopped
1 Teaspoon of diced chilies in adobo
Himalayan salt and cracked pepper
-Cut the tomatoes into quarters and remove the core and seeds.
-Cut the onions into quarters.
-Slice the jalapeño in half lengthwise and remove the seeds.
-Add the vegetables to a baking sheet, skin side up, along with the cloves of garlic, (with the skin on).
-Drizzle with olive oil and black pepper, toss to coat.
-Broil vegetables on high for about 10-12 minutes with the oven rack in the middle. Remove the garlic after 5 minutes of broiling so it doesn’t burn.
-Remove charred vegetables from the oven and carefully transfer them to a food processor and high-speed blender.
-Squeeze garlic from its skin and add to the blender.
-Add lime juice, basil, smoked paprika and chilies in adobo to the food processor. Blend into smooth and creamy. Season to taste with Himalayan salt and pepper and enjoy!