I love making homemade salsa and this roasted tomato mint salsa is based on the same salsa Tacolicious serves each guest when they arrive at the restaurant. It’s been my go-to salsa for years!
One of my most popular blog posts ever is the Tacolicious version of of the legendary Bay Area La Victoria Orange Sauce. This recipe is featured in the Taclicious cookbook, which was released in 2014, but remains a staple in my home.
I decided to post another one of my favorite recipes from this cookbook. I love making homemade salsas and this roasted tomato mint salsa is based on the same salsa Tacolicious serves each guest when they arrive at the restaurant.
WHAT’S UNIQUE ABOUT THIS SALSA?
Everyone I’ve served this salsa to loves it and asks what makes it so good. I think it’s a combination of roasting the veggies and the mint.
Roasted veggies: The simplest way to make homemade salsa is to chop up fresh tomatoes, onion, and cilantro with a squeeze of lime. This roasted tomato mini salsa requires you to roast the veggies, which brings out a smokier flavor compared to a fresh pico de gallo.
Mint: Aside from roasting fresh veggies, I think the mint really makes this salsa by adding a unique flavor that is hard to place but highly addictive!
EQUIPMENT REQUIRED
Aside from a cutting board and knife, you’ll need a sheet pan to roast the veggies and a food processor to bring everything together.
Food processor: All of the ingredients are pulsed in a food processor to bring them together to the right consistency. I would not advise putting this recipe in a blender as it will likely make this more of a liquid.
Sheet pan: A quarter sheet pan should be big enough to roast all of the veggies on. I have found quarter sheet pans to be my most used in the kitchen. The smaller size makes it easy to roast small batches with ease.
For more great recipes from Tacolicious, grab yourself a copy of the cookbook here.
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Tacolicious roasted tomato mint salsa
- Total Time: 20 minutes
Description
This roasted tomato salsa gets a surprising bite of freshness from the mint.
Ingredients
6 small Roma tomatoes, halved lengthwise
½ large yellow onion, sliced into ½-inch-thick rounds
1 small jalapeno, stemmed
¼ cup rice wine vinegar
¼ cup packed chopped fresh cilantro
2 tablespoons packed chopped fresh mint
1 tablespoon kosher salt
Instructions
1. Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler. Line a rimmed backing sheet with aluminum foil. Place the tomato halves cut side down, the onion slices and the chiles on the baking sheet. Broil for 12 minutes until vegetables are a bit charred. Remove from oven and let cool to room temperature.
2. In a food processor, combine the roasted vegetables and any juice from the pan with the vinegar, cilantro, mint, and salt. Pulse until the mixture is almost smooth. If necessary, add up to ¼ cup of water to achieve a consistency similar to a think soup.
Notes
Serve immediately or store in the fridge for up to 3 days.
- Prep Time: 20
I’ve never been to tacolicious, but I tried this and the orange sauce and all my friends said it was delicious!
really good recipe. I like the addition of the mint.