Sue’s Roasted Tomato Salsa

  • Yield: 20
  • Prep Time: 20 minutes
Sue’s Roasted Tomato Salsa


  • 5-6 Roma (plum) tomatoes - If large, cut in half
  • 1⁄2 small onion, halved
  • 1 clove garlic
  • 1⁄2 jalapeno pepper
  • 1 1⁄2-2 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 1⁄2 teaspoon ground cumin
  • 3 tablespoons fresh lime juice
  • 1/8 cup chopped fresh cilantro
  • Adams Tortilla Strips


Preheat broiler. In a baking dish, place the tomatoes, garlic, onion and jalapeno pepper. If tomatoes were cut, place cut side down in the pan. Drizzle with olive oil.

Checking often, broil 8-10 minutes, or until the outsides of the vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and seeds and garlic skins.

In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Serve with Adams Tortilla Strips

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