Snacks are probably my go-to meal of the day.

Although I do say the same thing about every meal, I genuinely mean it about snacks. Cheese and crackers, apples and peanut butter and chips and salsa. There’s simply something about a little plate of food! And because cinco de mayo is right around the corner, I looked through my collection of Mexican recipes. I was wanting to reshoot them and, let’s be honest, eat them, so I picked a few to remake. While perusing this blog, I noticed that I have 22 different salsa recipes here on SS. From tried and true pico de gallo, corn salsas to fruity versions. And truthfully, Worth keeping them all.

But I found myself coming back to this roasted version. A combination of both fresh and roasted ingredients blended together in only a few minutes. Although it does need to cool a bit so the flavors develop and plus, warm salsa? No thanks.

But I promise you it’s worth it.

For this Roasted Tomato Salsa Gather:

olive oil spray – For lightly greasing pan before roasting vegetables.
roma tomatoes – I personally prefer roma tomatoes as they are less acidic and lower in water content.
red onion – Lends significantly milder, sweeter, and less pungent when roasted.
jalapeño – Adds a smoky, mellow, and slightly sweet and slightly spicy flavor.
garlic – Adds distinct punchy flavor and mild sweet garlic flavor when roasted.
olive oil – Lends fat and helps the veggies to soften and char when broiling.
white onion – Adds sharp distinct onion flavor.
lime juice – (not pictured) Balances flavor and adds bright and citrusy notes.
cilantro – Lends a pop of bright herbaceous freshness.
cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
kosher salt – Enhances the flavors in this salsa.
sugar – Aids in balancing acidity.

Preheat your broiler:

Move an oven rack to the highest position and preheat your oven to broil. Line a large, rimmed baking sheet with foil and lightly spray with olive oil.

Roast Vegetables:

Cut 10 roma tomatoes in half and arrange them and 1 jalapeño with skin-side facing up, add 3 (of the 6) garlic cloves, 1 medium red onion – that has been cut into eighths. Drizzle everything with olive oil and slide the pan underneath the broiler for 4 to 6 minutes – or until a deeply charred.

Remove the blistered veggies and let them cool a smidgen before handling. Once cooled a bit, remove the skin from the garlic and slice off the stem of the jalapeño.

Make The Salsa:

Into a food processor with the blade attachment, add the charred tomatoes and roasted red onion, 1/2 of a large raw white onion, both the roasted garlic and the 3 raw (peeled) garlic cloves, and the charred jalapeño.

Secure that processor lid and pulse a few times to chop.

Next add in the juice of 1/2 to 1 lime (depending on your preference), a large handful of fresh cilantro (I never measure bc A regular here cilantro!), 1 teaspoon ground cumin, 1 teaspoon kosher salt and a pinch of sugar.

Then pulse a few more times until everything is finely chopped. Transfer to a bowl or container with a tight-fitted lid and refrigerate for 2 hours to overnight. So the flavors can develop.

Serve with chips or on top of your regular tacos, nachos or burritos! Truly anything your heart desires.