RECIPE
14 INGREDIENTS5 STEPS30MIN

Thai Sweet Basil Roasted Tomato Salsa

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That Spicy Chick
Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
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This Thai Sweet Basil Roasted Tomato Salsa is quick and easy to make and bursting with Mexican and Thai flavor! It’s super fresh, aromatic, and perfect for entertaining! Yields two 12 oz jars.

30MIN

Total Cooking Time

14

Ingredients
That Spicy Chick
Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
2 1/4 cups
chopped in half lengthwise
1
Red Onion , peeled
sliced into 1/2-inch thick slices
3
Red Bird's Eye Chili Pepper , halved
or to taste
3
Green Bird's Eye Chili Pepper , halved
or to taste
7 cloves
Garlic , peeled
chopped into thirds
4
Kaffir Lime Leaves
torn into 3 or 4 pieces each
1
Lime , juiced
1 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Freshly Ground Black Pepper
1/4 tsp
Ground Cumin
1/4 tsp
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Author's Notes

You don’t only have to eat the salsa the traditional way with tortilla chips. I like to top off my lunch sandwiches, salads, and wraps with it! You can also serve it as a dip alongside some grilled meat skewers.

Directions

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Step 1
Set your oven to the broiler or hot air grilling setting to preheat. Line a large baking tray with aluminum foil and place the Roma Tomatoes (2 1/4 cups) skin side up, sliced Red Onion (1) , Red Bird's Eye Chili Pepper (3) , and Green Bird's Eye Chili Pepper (3) on the foil. Once the oven has preheated, pop the baking tray in.
Step 2
After about 5 minutes or once the chilies have blackened slightly, open the oven door, slide out the baking tray and use tongs to remove the chilies and set them aside. Slide the tray back in the oven and close the oven door to let the onions and tomatoes continue broiling/grilling for 10 minutes or until the skin of the tomatoes have blackened significantly and the onion slices have charred. Remove the baking tray from the oven and allow the tomatoes and onions to cool for 5-10 minutes.
Step 3
Transfer the tomatoes and onions to a food processor bowl or blender jug. Add the red and green chilies, Garlic (7 cloves) , torn Kaffir Lime Leaves (4) , Fresh Cilantro (1 handful) , Fresh Thai Basil Leaves (1 bunch) , juice from the Lime (1) , and Extra-Virgin Olive Oil (1 Tbsp) .
Step 4
Season the mix with Kosher Salt (1 tsp) , Freshly Ground Black Pepper (1/2 tsp) , Ground Cumin (1/4 tsp) , and Granulated Sugar (1/4 tsp) , then puree until smooth or until desired consistency is reached.
Step 5
Serve and enjoy with your favorite tortilla chips! You can also add some salsa to your sandwiches, salads, wraps, etc. Store in an airtight container in the fridge for up to one week.

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