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Roasted Tomato and Jalapeño Salsa Recipe

Roasted Tomato and Jalapeño Salsa recipe


This is a yummy salsa made with roasted tomatoes and spicy jalapeños. You cook the veggies until they're a little bit black, then you mix them all up to make a dip. It's great with chips or on tacos!


450 g cherry tomatoes
1 large yellow bell pepper
2 cloves of garlic
2 jalapeño peppers
4 green onions
1/2 teaspoon sea salt
1 tablespoon avocado oil
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped


Preheat your oven's broiler to high.
Place the cherry tomatoes, yellow bell pepper, garlic cloves, and jalapeño peppers on a baking sheet. Drizzle with avocado oil.
Put the baking sheet under the broiler for about 10-15 minutes, or until the vegetables are roasted and have some blackened spots. Make sure to watch them so they don't burn too much.
Remove the vegetables from the oven and let them cool for a few minutes. Peel the garlic and remove the stems and seeds from the jalapeños.
In a food processor, combine the roasted tomatoes, yellow pepper, garlic, jalapeños, green onions, sea salt, and lime juice. Pulse until you get the consistency you like for salsa.
Stir in the chopped cilantro by hand.
Serve the salsa with tortilla chips or as a topping for your favorite Mexican dishes. Enjoy!

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