Roasted Tomato Salsa [Immersion Blender]
Roasted Tomato Salsa [Immersion Blender]
Salsa has never been easier! Simply roast your ingredients, throw them in a jar and immersion blend them.
- Total Time40 Minutes
-
Yield
6.5 servings
- DifficultySimple
Dietary Interests
Manage PreferencesSubmitted by
Vitamix
Ingredients
- 13 Tablespoon 725 g roma tomatoes
- ½ Tablespoon 70 g medium red onion, peeled, cut into large chunks
- 1 Tablespoon 20 g jalapeño, stemmed, halved
- ½ Tablespoon 15 g fresh cilantro leaves, stemmed
- 2 Tablespoon peeled, halved
- 2 teaspoons kosher salt
- 3 Tablespoons 45 ml extra virgin olive oil
- 13 725 g Roma tomatoes, halved
- ½ medium 70 g red onion, peeled, cut into large chunks
- 1 20 g jalapeño, stemmed, halved
- ½ 15 g fresh cilantro leaves, stemmed
- 2 limes, peeled, halved
- 2 teaspoons kosher salt, optional
- 3 Tablespoons 45 ml extra virgin olive oil
- 13 725 g Roma tomatoes, halved
- ½ medium 70 g red onion, peeled, cut into large chunks
- 1 20 g jalapeño, stemmed, halved
- ½ 15 g fresh cilantro leaves, stemmed
- 2 limes, peeled, halved
- 2 teaspoons kosher salt, optional
- 3 Tablespoons 45 ml extra virgin olive oil
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Directions
- Preheat oven to 400°F. Place all ingredients into a medium-sized bowl and toss to coat with olive oil and salt. Spread evenly onto the prepared sheet pan.
- Place sheet pan into the preheated oven and roast for 25-30 minutes. Remove and cool slightly.
- Place the roasted mixture into an appropriately sized container, preferably a 4-6 cup mason jar.
- Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible. Select Variable speed 3. Start the immersion blender and move around, including up and down, to blend the ingredients for 30 seconds. Increase the Variable speed to create a smoother texture if desired.
- Preheat oven to 400°F (200°C). Place all ingredients into a medium-sized bowl and toss to coat with olive oil and salt. Spread evenly onto the prepared sheet pan.
- Place in preheated oven and bake for 25-30 minutes.
- Place ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, then increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 30 seconds or until desired consistency is achieved. Increasing the Variable speed creates a smoother texture. Cool or serve slightly warm.
- Preheat oven to 400°F (200°C). Place all ingredients into a medium-sized bowl and toss to coat with olive oil and salt. Spread evenly onto the prepared sheet pan.
- Place in preheated oven and bake for 25-30 minutes.
- Place ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, and then increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved. Cool or serve slightly warm.
Refine Your Recipe
Nutrition
1
serving (100 g)
Calories
90
Total Fat
7g
Total Carbohydrate
8g
Dietary Fiber
2g
Sugars
4g
Protein
1g
Sodium
600mg
Saturated Fat
1g
Chef's Note
For a deeper flavor, try charring your tomatoes, onions and jalapeno on the grill. Omit the olive oil and char all ingredients together.
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