Blackened tomato salsa is roasted tomatoes, jalapenos, green onions and olive oil seasoned with lime and honey. It’s homemade tomato salsa that’s fresh and full of flavor to dip your favorite tortilla chips into.
Blackened tomato salsa is one of those condiments that you either like it or you don’t. Not much middle ground there…kind of like mustard. There’s also so many varieties that everyone has there favorite. For full disclosure – this Blackened Tomato Salsa is mild, but there’s a tangy kick to it.
It took me a few tries, but to get the flavor just right, I ended up using a combination of fresh and pickled peppers. One fresh jalapeno pepper and some sliced pickled jalapenos from a jar, along with the juice and it tasted just like the restaurant’s.
My taste testers agreed and from that point on, I’ve had to hide this salsa in the bottom of the fridge to keep them from scarfing it all in one sitting.
How to make Blacked Tomato Salsa.
Our local Mexican restaurant serves house-made tortilla chips on each table with a selection of three salsas. There’s two tomato salsas, mild and super spicy, and green tomatillo salsa. While the green and super spicy varieties remain virtually untouched, our table can’t seem to get enough of the mild kind. Scooping the last of the salsa up with a chip, I decided I had to try to make it at home.
*TIP – making blackened tomato salsa is a great way to use up extra tomatoes that have become soft or have a few wrinkles in their skins.
Ingredients to make this salsa recipe
Let your oven do most of the work. Roasting your tomatoes concentrates the flavor and gives a smoky char to the skin. So much flavor for little effort. That’s a win every time.
Scrape the baking sheet contents to a food processor (or blender) and pulse until the salsa is mostly smooth. You can leave it as chunky as you like. Add salt, pepper and more lime juice to taste. Sometimes I add pickled jalapenos before pulsing to add more heat and get a tangy taste. It’s all up to indivdual tastes.
Ahh…just like they serve at your favorite Mexican restaurant. Dip in with crisp tortilla chips and enjoy. The salsa will thicken a little bit as it cools.
*There are no added thickeners in this salsa, making it perfect for Gluten-Free diets.
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Blackened Tomato Salsa
- Preheat oven broiler on High.
- Place tomatoes and jalapenos in single layer on rimmed baking sheet. Drizzle with olive oil and toss to coat. Broil on rack 3 – 4 inches from heat for 10 – 12 minutes until starting to char, turning tomatoes and peppers over at halfway point.
- Add minced garlic to baking sheet, spreading out in single layer. Broil additional 1 minute until garlic becomes golden and fragrant. Watch pan to prevent garlic from burning.
- Scrape tomatoes, jalapeno, garlic and juices to bowl of food processor. Add pickled jalapenos, green onion, lime juice and honey. Pulse until smooth. Adjust seasonings and add salt and pepper to taste. Serve with favorite tortilla chips.
- Serve immediately or refrigerate up to 1 week in a covered container.
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