Charred Tomato and Roasted Garlic Salsa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My go to salsa recipe combines charred tomatoes and roasted garlic for a depth of flavor that'll blow store bought versions out of the water. The beauty of this recipe is how quick and simple it is, ready in under an hour with just basic pantry staples. Tomatoes are packed with lycopene, a powerful antioxidant that's actually more bioavailable when cooked, so you're getting serious health benefits with every bite. The charring process creates this incredible smoky richness without any fancy equipment or techniques. It's become my favorite thing to make when I want something homemade that tastes restaurant quality but costs just a few dollars to pull together.
Ella x
Ingredients
- 800 groma tomatoes(halved lengthwise)
- 6garlic cloves(whole, unpeeled)
- 100 gred onion(finely diced)
- 30 gfresh cilantro(chopped)
- 2lime(juiced)
- 1jalapeño(minced, seeds removed for less heat)
- 5 gsalt
- 2 gblack pepper
Detail level
Instructions
- 1
Heat your oven to 220 degrees Celsius. Place tomato halves cut side down on a baking tray along with the whole garlic cloves. Roast for 25 to 30 minutes until the tomatoes are charred and soft and the garlic is very tender and fragrant.
Tip: The longer you roast, the deeper the smoky flavor becomes, so don't be afraid to let them get nicely browned.
- 2
Remove the tray from the oven and let everything cool for a few minutes until you can handle it comfortably.
- 3
Squeeze the roasted garlic cloves out of their skins into a bowl. The soft garlic should pop right out easily.
Tip: If the garlic is still firm, return the tray to the oven for another 5 minutes.
- 4
Add the charred tomatoes to the bowl with the garlic and gently mash everything together with a fork. You want some texture remaining, not a smooth puree.
- 5
Fold in the diced red onion, cilantro, and minced jalapeño. Pour in the lime juice and season with salt and black pepper to your taste.
Tip: Taste as you go and adjust the lime juice and salt until the flavors feel balanced and bright.
- 6
Let the salsa sit at room temperature for 10 minutes before serving so the flavors can meld together nicely.
Tip: You can make this salsa a few hours ahead and refrigerate it, but bring it back to room temperature before serving for the best flavor.
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