Roasted Red Salsa

I like jarred salsa, but sometimes I just want something fresh! My husband makes a delicious Pico de Gallo salsa, I also make an amazing salsa verde, but I wanted to try something new and make a red salsa with roasted tomatoes! A salsa that would be blended and not as chunky as the Pico de Gallo.

I made shredded carnitas tacos and used the salsa as a topping and served it up with tortilla chips. You can make this salsa as spicy as you like by scraping out all of the seeds of the jalapeño or leaving some seeds for a little kick.

Place halved tomatoes, jalapeño and garlic cloves on baking sheet. Put in 425 degree F preheated oven for 12-15 mins.
Browned veggies and tomatoes are softened. Let cool for a few mins before peeling garlic cloves.
Garlic cloves are peeled and everything is ready to be blended.
Add in cilantro leaves and chopped onion.
Blend everything up to your desired thickness, add in lime juice, salt & cumin. Add more salt or lime juice depending on your taste preference.
Serve up with your favorite tortilla chips, on top of tacos, nachos, burritos, or even your favorite breakfast omelet or burrito!

Published by Melissa

A stay at home mom who loves to cook!

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