Spicy Roasted Tomato Salsa Recipe
If you don’t, I recommend you add a tiny drop of tomato paste in the end. Choose very ripe good quality tomatoes for this tomato salsa. Bland ones will turn your salsa into something unappetizing and quite boring. Or use cherry tomatoes, always a hit as well and perfect for this salsa.
I like the tomato salsa best when it is served ice cold. Brings out the freshness coming from the shallot, fresh cilantro and the lemon juice even more. A simple & delicious cinco de mayo recipe or an amazing New Years Eve appetizer next to a bowl of crispy nachos!
You can replace the paprika powder in this recipe by homemade taco seasoning!
- 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
- 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.
- Roast the tomatoes in a preheated oven at 302°F (150°C) for 45 minutes until they look a little dried out.
- 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.
- Pulse into a fine mixture and add the roasted tomatoes once they are cooled.
- 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.
- Pulse the ingredients again into a well-mixed but still chunky tomato paste. Check the seasoning and add extra spicy paprika, salt, cilantro and lime or lemon juice to taste if necessary. Then transfer the tomato salsa to a clean bowl and chill in the fridge for 10 minutes. Serve cold with nachos.