With the Big Game approaching this Sunday, Culinary Director and Executive Chef Nicholas Walker shares a must-have recipe for his Roasted Tomato Salsa. Enjoy!

Roasted Tomato Salsa

10 roma tomatoes – roughly chopped in half pieces
1 yellow onion – chopped in half pieces
3 jalapeno peppers – sliced
5 garlic cloves
1tbsp. cumin
1tbsp. coriander
1tbsp. smoked paprika
1tbsp. chili powder

  1. Toss all ingredients in light oil and roast in the oven for 20-25 minutes at 350 degrees.
  2. Once finished, allow to cool in a bucket.
  3. And ingredients listed below:
    • 2 bunches cilantro
    • 1/2 cup lime juice
    • Salt and freshly ground black pepper to taste.

4. Blend all ingredients in the bucket until smooth.

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