Restaurant Style Salsa | Roasted Tomato Salsa Recipe

Put 5 vine-ripened tomatoes inside a cast-iron skillet.

Drizzle with extra virgin olive oil and sprinkle with kosher salt and ground black pepper.

Put the skillet under the broiler on high for 20 minutes.

Chop 1 large sweet onion and set aside.

Slice down the outsides of 1 whole green pepper to expose the seed cluster and discard the seeds.

Chop 4 cloves of fresh garlic by smashing them with a knife to remove the outer shell.

Cut the tops off 2 jalapenos and set aside.

Chop 2 fistfuls of cilantro for later.

Prep a pan with extra virgin olive oil and heat to medium.

Add the chopped vegetables to the pan, drizzle with olive oil, cover, and let simmer until softened.

Remove the tomatoes from the broiler after 20 minutes and return them for another 20 minutes until charred and soft.

Combine the sautéed vegetables in a food processor with 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon cumin, and 1 teaspoon honey. Blend for 30 seconds.

Add the fire-roasted tomatoes to the food processor and blend for another 30 seconds.

Squeeze the juice of 2 limes into the mixture.

Add 2-3 cups of coarsely chopped cilantro to the food processor and blend for another 30 seconds.

Taste the salsa and adjust sweetness with 2 tablespoons of granulated sugar if needed, then add 1 more teaspoon of kosher salt if necessary.

Transfer the salsa to a clean mason jar while hot to create a seal as it cools.

Equipment Needed

Dietary