Fresh homemade salsa is one of those things that is so easy to make, you’ll wonder why you ever bought it from a grocery store shelf. Let’s talk about this Roasted Tomato Salsa – delicious, simple, and Whole30-approved!
Would you buy a cookbook based on just one recipe? I mean, like, it’s kind of akin to buying it based on just the cover photo, right? You get hooked, and that’s that.
That’s kind of where I am right now. I happened to catch an episode of ABC’s The Chew last week, and boxer Laila Ali was the guest. Given how focused she and her family are on athletics, it shouldn’t come as a big surprise that she’s also very into eating a clean and healthy diet. She was talking about her new cookbook, Food for Life, and shared the recipe for this Roasted Tomato Salsa. Once I saw how easy it was, and that it was Whole30-compliant, I googled for the recipe and here we are.
And honestly, it could not be simpler to make. Roasting the vegetables, seriously, makes a world of difference. Just a little bit of time in the oven, and then the blender, and you’ll be rewarded with the most delicious, fresh salsa ever.
It tastes great when accompanied with plantain chips (homemade, if you’re doing Whole30), as a side with eggs, or even as a topping for grilled chicken. After it’s made, it will last in your fridge for about a week … you know, if you don’t polish it off beforehand!
I haven’t bought the cookbook … yet.
Hungry for more Whole30 recipes?
This zucchini recipe is seriously one of my favorites and is so quick to make.
These Buffalo Chicken Meatballs are in a weekly rotation in our home.
Just thinking about these buttery, warm Avocado Fries is making my mouth water.
Roasted Tomato Salsa
Recipe courtesy of Laila Ali’s Food for Life
1-2 jalapenos, stemmed (I used 3 and removed the seeds also)
4 garlic cloves (I used 5 and peeled the cloves)
1/2 small onion (I used a whole small onion and cut into quarters)
2 pounds small round tomatoes
chopped fresh cilantro
Preheat the broiler.
Put the jalapenos, garlic, onion, and tomatoes on a broiler pan (I just used a baking sheet). Broil for about 5 minutes, until darkened in color with a few blackened spots. Turn and broil on the other side (I didn’t turn) until darkened with a few blackened spots on the second side, and the tomatoes are softened, 3-4 minutes. Peel the garlic (I peeled before broiling).
Transfer the jalapenos, garlic, and onion to a food processor and pulse to chop the ingredients. Add the tomatoes, along with any juices from the pan and process to break down the tomatoes into salsa consistency, as smooth or chunky as you’d like. Season with salt, add the cilantro and pulse for a few seconds to incorporate.
Refrigerate in a covered jar for up to a week.