Roasted Tomato Salsa

Back on January 18, I talked about making simple ground beef tacos, but pairing it with fresh made accompaniments. The three that I mentioned were guacamole, roasted salsa, and green chile queso. Tonight, we are having tacos again. This time I am sharing my recipe for simple roasted tomato salsa. Unfortunately, my grill is still buried under about a foot and a half of snow from last Sunday. This salsa is the best when the ingredients are roasted on your grill, but a broiler will work too.  So give it a try! By the way, margaritas are always a good companion to tacos too.

Roasted Tomato Salsa


  • 6 Roma Tomatoes; halved, cored, and seeded
  • 1/4 Medium Yellow Onion, quarter inch slices
  • 1 jalapeno, halved and seeded
  • 2 garlic cloves, peeled and smashed
  • ¾ ounce fresh lime juice
  • 1 Tbsp fresh cilantro, chopped
  • Salt & Pepper
  • 1 tsp chili powder
  • Olive Oil


  1. Place tomatoes, onion, jalapeno, and garlic on foil lined baking sheet.
  2. Alternatively, you can place in a grill basket and cook on an outdoor grill for a smoky flavor.
  3. Drizzle olive oil and salt and pepper both sides of vegetables.
  4. Turn broiler on high.
  5. Place baking sheet under broiler until vegetables start to blacken.
  6. Remove and turn veggies over and repeat.
  7. Remove from broiler and let cool.
  8. Add vegetables to food processor along with cilantro, chili powder, and lime juice.
  9. Process to desired consistency.
  10. Taste and adjust seasonings if necessary.

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