Prep Time: 10 minutes
Cook Time: 20 minutes
How Easy is it to Make Oven-Roasted Tomato Salsa?
What You Need to Make Oven-Roasted Tomato Salsa
As I said, you’ll start with tomatoes and one poblano pepper on the sheet pan. A poblano pepper is only mildly hot and will not overpower the tomatoes. If you can’t find a poblano pepper, use an Anaheim pepper instead. A little bit hotter, but not much. The onion you use it up to you – if I have red onions in the house, I use them. If not, a plain old white or yellow onion is just fine. Then you’ll need jalapeño, cumin, garlic powder, some salt and a teensy bit of sugar. That’s it!
Now, there’s definitely a heat factor to this salsa. Some find it spicy. But you know, I’m not a fan of “spicy”. I am, however, a big fan of “kick”. Kick is just enough heat to enhance a food’s flavor, but not too much that you’re not able to enjoy what you’re eating. If I can achieve “kicky” in a dish rather than spicy, I consider it a win. But if you try this salsa and find that it’s got too much heat, just leave out the jalapeños. The poblano pepper that you’re roasting with the tomatoes will be plenty.
What to Dip in Oven-Roasted Tomato Salsa
Oven-Roasted Tomato Salsa
- 2 lbs. tomatoes
- 1 poblano pepper
- 1 Tbsp. jalapeño pepper diced
- 1/4 cup onion diced
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- 1/4 tsp. sugar
- 1/4 tsp. salt
- Preheat oven to 400 degrees. Place tomatoes and poblano pepper on a baking sheet. Roast for 25 minutes, until skins start to split. Remove from oven and allow to cool enough so you can handle them.
- Peel the skins off of the tomatoes and peppers and discard them along with the seeds and cores. Place pulp in a blender. Add the remaining ingredients. Puree until smooth. Store in an airtight container in the refrigerator.
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