Hello friends! How many of you have been to an authentic Mexican restaurant and swooned over their Roasted Tomato Salsa? I do every single time. I can never get enough of it with the warm tortilla chips. My family and I are definitely the ones that never say no to a refill when dining out.
I eventually knew it was time that I learned how to make roasted tomato salsa. I started making my own at home. Once I gave it a try I was surprised at how easy it is to come together. All you need is a little patience to let everything roast in layers.
Believe me, roasting the veggies makes a huge difference in making Roasted Tomato Salsa. When we do our garden in the summer I always grow way too many tomatoes (is that a thing?). I mean, is growing 30 tomato plants of different varieties too much? When I run out of my garden tomatoes I love to use the Campari variety but please choose any you like best.
As for the amount of jalapeños the amount used here was a very mild flavor. If you are like me and like a little kick you can either leave the veins in the jalapeño or add a couple more to your liking. You can also change it up in summer by roasting a few peaches for example and adding those for a sweet twist.