Roasted Tomato Salsa

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Roasted Tomato Salsa


  • 8 Roma tomatoes (approximately 1 3/4 pound)
  • 2 cloves garlic
  • 1/2 medium white onion, cut into thick slices
  • 1 cup water
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 6-8 sprigs cilantro, leaves and stems
  • 1 teaspoon salt


Preheat broiler. Place tomatoes, garlic and onion on a baking sheet covered with aluminum foil. Broil until vegetables become soft and start to blacken, about 6-8 minutes on each side.

Scrape vegetables, including any juice, into a blender. Add water, TABASCO® Sauce, cilantro and salt. Puree until smooth.

This salsa is great with chips, in scrambled eggs, in quesadillas or even spooned onto grilled chicken or beef.

Makes 3 cups.

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