Make our Taco John’s Roasted Tomato Salsa Recipe at home for your next party. Your friends will love the smokey taste of roasted tomatoes, tomatillos, jalapeños and onions mixed with lime juice and cilantro.
Photo by Daniel Rossi
Taco John’s Roasted Tomato Salsa
A Taco John’s Copycat Recipe
NOTE – Be sure to read through the recipe fully before starting. If you are an experienced cook and well-organized MANY of the steps can be done simultaneously (James can do it. Mark… Not so much. Alton… Riiiiiight. 😉 )
Taco John's Roasted Tomato Salsa Recipe
- Olive Oil as needed
- 1 1/2 pounds Ripe Red tomatoes, any variety, of choice, Roma Tomatoes are good
- 1/2 pound tomatillos peeled
- 1/2 pound Sweet Onions peeled and cut into 1/2-inch thick slices
- 2 Jalapeños
- 1/2 bunch fresh Cilantro leaves only, chopped
- Freshly squeezed Juice of 1 1/2 Limes
- 1 1/2 teaspoon Salt to taste
- Set broiler on oven to high to preheat. Line 3 cookie sheets with parchment paper.
- Pour about 1/4 cup olive oil in a large bowl.
- Place tomatoes, tomatillos, onions and jalapeños in olive oil and toss to coat. Do this in stages if all veggies will not fit at once.
- Slice tomatoes in 1/2 (leave smaller tomatoes, if any, whole).
- Place jalapeños on one of the parchment-lined cookie sheets.
- Place tomatoes, skin-side up, and tomatillos on second parchment-lined cookie sheets.
- Place onion slices on third second parchment-lined cookie sheet.
- Place jalapeños pan in oven. Checking often, broil for 5 - 10 minutes, turn jalapeños once to allow for blackening all over, until the skin on the jalapenos is darkened, but not burnt.
- Place jalapeños in a brown paper bag or sealed Tupperware like container.
- Allow to cool for 15 minutes.
- Remove jalapeños and, under cold running water, remove as much of the skin as possible (you may want to use gloves if your hands are sensitive to the oils in hot peppers).
- Open the peppers and rinse out the seeds. Set aside.
- Place tomatoes and tomatillos pan in oven. Checking often, broil for 10 minutes, until the skin on the tomatoes and tomatillos are blackened. Remove pan.
- Using tongs or a large spoon, remove the tomatoes, tomatillos to a clean large bowl (not the one with the olive oil). Set aside.
- Place onions pan in oven. Roast until the onions get a deep caramel color, but are not yet black or burnt.
- Add onions to tomatoes and tomatillos. Allow all to cool for 15 minutes.
- Place jalapeños in food processor or blender (Use a blender for a smoother salsa and a food processor for a chunkier salsa).
- Pour the tomatoes, tomatillos and onions and all of the juice from the bowl into your food processor or blender.
- Blend, on slow speed, until all ingredients are chopped and mixed well, to your desired consistancy.
- Pour blended ingredients into the bowl you held the roasted vegetables in.
- Add cilantro, lime juice and salt. Stir to mix well.
- Taste. Add more salt, to taste, if needed.
- Store in a tightly covered container, in the refrigerator, until ready to serve. It should last about 3 days in the refrigerator.
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Photo of Roasted Tomato Salsa is by Daniel Rossi and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Daniel. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.
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