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