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–+ servings
easy salsa recipe without cilantro in bowl
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5 from 15 votes

Roasted Tomato Salsa with Mint

A blender salsa recipe using canned tomatoes and made without cilantro.
Prep Time8 mins
Cook Time7 mins
Cooling10 mins
Total Time25 mins
Course: Appetizer, Dip
Cuisine: American, Mexican, Tailgate, Tex-Mex
Keyword: baked tomatoes, fire-roasted, roasted, Spicy, without cilantro
Servings: 3 cups
Calories: 35kcal

Equipment

Ingredients

  • 1 medium onion, cut into 6 wedges
  • 6 cloves garlic, skins on
  • 1 lime, cut in half
  • 1 jalapeno, cut in half
  • 1 28 oz can fire-roasted tomatoes
  • ⅓-½ cup mint leaves, loosely packed
  • 1 tsp kosher salt
  • ½ tsp cumin

Instructions

Roast Aromatics

  • Position oven rack in top ⅓ of the oven. Preheat broiler. Place onion wedges, garlic cloves (with skins on), lime and jalapeno on a baking tray. Broil for 7 minutes, turning onions and jalapeno halfway through.
    salsa ingredients for roasting on tray
  • Allow the aromatics to cool for 15 minutes. Remove garlic cloves from skin and juice the lime.
    roasted onions and jalapenos for salsa recipe

Make Salsa

  • Place onion, peeled garlic cloves, lime juice, jalapeno, salt, and cumin to a food processor. Pulse for 10-15 seconds.
    salsa in food processor
  • Add the tomatoes and ¼ cup of the mint, pulse for 30-45 seconds to combine. Taste for flavor, add additional salt or mint if needed.
    roasted tomato salsa recipe in food processor

Notes

  • Mint flavors can vary greatly from plant to plant. 
  • The mint flavor will become more pronounced as the salsa sits. If making for same-day use add mint to taste- usually a ⅓ cup total.  For advanced preparation we recommend starting with a ¼ cup of mint and testing for flavor right before serving, add more mint if needed. 
  • To reduce heat use only half the jalapeno or remove seeds and veins. 

Nutrition

Calories: 35kcal | Carbs: 8g | Protein: 1g | Fat: 1g | Fiber: 1g