ROASTED ROMA TOMATO SALSA

Roasted Roma Tomato Salsa image

Provided by katii

Categories Sauces

Time 1h5m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 19

12 roma tomatoes, halved
1/4 cup onion, chopped
1 baby red bell pepper, chopped
1 baby orange bell pepper, chopped
1 chocolate chips
1/4 cup corn kernel
1 teaspoon jamaican jerk spice
1/4 teaspoon garlic salt
1/2 teaspoon marinara seasoning
1/2 teaspoon italian seasoning
1/4-1/2 teaspoon chili powder
2 teaspoons dried chopped onion flakes
2 teaspoons cinnamon sugar
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon paprika
2 teaspoons minced garlic
1/8 cup white vinegar
1 tablespoon water

Steps:

Lay the tomatoes and onions (and peppers, if desired) on a parchment paper-lined baking sheet and broil in the oven until skins are dry, hard, and slightly browned, and onions are well-browned (this can take anywhere from 10 minutes to 1 hour, depending on how ripe your tomatoes are).
While still hot, remove tomatoes from sheet and place (with skins) in a large ramekin or bowl.
Mash the tomatoes slightly.
Add in onion and peppers; stir.
While still very hot, drop the chocolate chip in and stir until melted.
Stir in corn.
Stir in next 11 ingredients, stirring well until very well combined.
Stir in vinegar and water; stir well (again!).
Serve warm or cold, but store in the refrigerator for up to 5 days.
Enjoy!