Roasted Tomato Salsa

This is no ordinary salsa! Fresh tomatoes, onion and garlic are broiled to create depth of flavors that you can’t get in a jar of store-bought salsa. Use your Wolf blender to make this salsa chunky or smooth depending on your preference.

COOK TIME: 45 minutes (20 minutes active cook time)
YIELD: Approximately 4 cups


  • 4 large plum tomatoes
  • 3 Jalapeños
  • 1 large red onion
  • 6 garlic cloves
  • ½ cup cilantro leaves
  • Juice of 1 large/2 small limes
  • 3 tbsp. extra virgin olive oil
  • Salt & Pepper

Method of Preparation

  1. Preheat your Wolf Oven to Broil Mode High.
  2. Cut two plum tomatoes into quarters and cut the remaining two into small dices.
  3. Cut the red onion in half. Cut one half into two large chunks and small dice the other half.
  4. Toss the plum tomato quarters, chunky red onion, and garlic cloves in the olive oil with salt and pepper. Lay this mixture out on a tinfoil-lined sheet tray and broil 5 minutes.
  5. Toss with a spatula and broil 5 more minutes. Remove from oven and let mixture cool.
  6. Remove seeds from jalapeños and dice fine.
  7. Add your broiled vegetables to your Wolf blender with lime juice and cilantro and puree.
  8. Add your diced tomatoes, red onion and jalapeños to your puree. Pulse a few times to desired consistency.
  9. Season liberally with salt (about 1 tbsp.) and pepper.

Let the salsa cool to room temperature, serve with freshly fried tortilla chips and enjoy!

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