Roast Your Tomatoes for Better Salsa #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Arrange the halved tomatoes cut-side up on a rimmed baking sheet. On a second rimmed baking sheet, arrange the jalapeños, bell pepper, onions and garlic.
3. Bake at 375°F for 25 minutes, or until the tomatoes and onions start to soften.
4. Move the rack to the top position, switch the oven to broil, and broil each sheet for another 2 to 5 minutes. Start with the onion sheet and remove it while the tomatoes broil. Stop when the peppers' tops look charred, checking often so nothing burns. Take the sheets out carefully so the tomato juices don't spill.
5. Let the vegetables cool slightly. Working in 2 batches in a 14-cup food processor, add half the roasted vegetables, the cilantro, salt and some pan juices. Pulse until mostly smooth with a little texture, not completely pureed. It should be thick and scoopable. Add more pan juices as needed, repeat with the second batch, and add more salt to taste if needed.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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