Roasted Tomato Salsa
Roasted Tomato Salsa
  • 10 min
    Prep Time
  • 10 min
    Cook Time
  • 8-10

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* Makes 1 quart
  • 2 lbs. Roma tomatoes, red and ripe (cored and washed)
  • 1/2 ea. yellow onion (peeled and roughly chopped into 1" pieces)
  • 1 ea. jalapenos (medium size, halved, stem and seeds removed)
  • 1 Tbsp. Omaha Steaks Salt Free Seasoning
  • 2 tsp. fresh garlic, minced
  • 2 Tbsp. Cilantro, finely minced
  • 1 Tbsp. fresh lime juice
  1. Heat a large cast iron skillet over high heat.
  2. Add the Roma tomatoes, the jalapeño, and the roughly cut onion.
  3. Let the vegetables char for about 2-3 minutes before rotating them all. Repeat 3-4 times or until the vegetables are 50% charred.
  4. Place the tomatoes, onions, jalapeños, cilantro, lime juice, Salt Free Seasoning, and garlic in a food processor or a blender. Puree slightly but still leave some small chunks in it.
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