Roasted Tomato Salsa with Green Jalapeño Chili Olive Oil and Lime Fresco Sea Salt
Turn up the heat in this classic salsa recipe by tossing tomatoes, onions and peppers in Green Jalapeño Chili Olive Oil before roasting. Serve with tortilla chips or use to top your favourite burritos and tacos!
Roasted Tomato Salsa with Green Jalapeño Chili Olive Oil and Lime Fresco Sea Salt
Rated 5.0 stars by 2 users
Category
Dips
Cuisine
Latin
Servings
6-8
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
-
2 Lbs. Roma tomatoes, halved
-
2 Green bell peppers, halved and deseeded
-
1 Large onion, roughly chopped
-
3 Garlic cloves
-
2 Tbsp. Lime juice
-
2 Tbsp. Green Jalapeño Chili Olive Oil
-
Lime Fresco Sea Salt, to taste
-
1 Tsp. Ground cumin
Directions
Preheat the oven to 400°F and line a large baking tray with parchment paper. Arrange the tomatoes, cut side down, on the baking tray. Add the bell peppers, onions, and whole garlic cloves alongside the tomatoes.
Drizzle everything with the Jalapeño Green Chili Olive Oil and sprinkle with Lime Fresco Sea Salt. Roast for 20 minutes.
Turn the broiler to high and move the baking tray closer to the broiler. Broil for 3 minutes until the peppers and onions are well blistered. Remove from the oven and let cool for 5 minutes.
Transfer the roasted vegetables to a blender or food processor. Add lime juice, cumin, and additional Lime Fresco Sea Salt. Blend until desired consistency is reached.
- Transfer the salsa to a serving bowl and refrigerate until completely chilled before serving.
Recipe Video
Recipe Note
If you're not feeling the heat, simply swap in our Garlic Olive Oil, or Persian Lime Olive Oil. You can also get creative with the ingredients that you'd like to add to the mix before roasting- black beans, corn, or even mango make excellent additions.
Leave a comment