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Spicy Roasted Tomato Salsa Recipe
Homemade tomato salsa recipe with roasted tomatoes... A spicy Mexican appetizer dipping sauce to serve with crispy nachos then!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 (1 cup)
Calories per serving 96 kcal
Ingredients
- 1 ⅓ lb fresh tomatoes (600 g), very ripe
- 1 medium shallot
- 2 small garlic cloves
- 10 sprigs fresh cilantro
- 1 tbsp lemon juice or lime juice
- 1 tsp paprika powder or pimenton
- olive oil
- salt
Instructions
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Trim and clean the ripe tomatoes. Chop the tomatoes into smaller bite-size chunks and then transfer them onto a large baking tray. Drizzle them with a little sprinkle of olive oil and season with a good dash of pepper and salt.
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Roast the tomatoes in a preheated oven at 302°F (150°C) for 45 minutes until they look a little dried out.
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Remove the tomatoes from the hot oven and then let them cool down fully at room temperature. Peel and chop the shallot and garlic cloves roughly. Add them to a clean blender.
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Pulse into a fine mixture and add the roasted tomatoes once they are cooled.
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Pulse again. Then add the fresh cilantro, half of the spicy paprika (or pimenton) and lime or lemon juice. Season with a little pinch of salt and add a drizzle of olive oil as well.
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Pulse the ingredients again into a well-mixed but still chunky tomato paste. Check the seasoning. Add extra spicy paprika, salt, cilantro and lime or lemon juice to taste. Chill the tomato salsa in the fridge for 10 more minutes. Serve cold with nachos.
