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roasted tomato salsa in black bowl with tortilla chips

Roasted Tomato Salsa with Cashews

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This roasted tomato salsa with cashews and zucchini is a little smoky, kinda buttery and perfect for chip dipping, or delicious as a topping for grilled tofu or veggie burgers. It's a flavourful, healthy dip and so easy to make!
Course Appetizer, Sauces
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Keyword dip, salsa, Sauces, Tomato, Zucchini
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


  • Food Processor


  • 1 pint cherry tomatoes, halved or 3 Roma tomatoes, cut into 1 cm (1/2 inch) slices
  • 1 small yellow onion peeled, cut into 1 cm (1/2 inch) slices
  • 1 heaped cup zucchini slices 1 cm thick
  • 1 jalepeno seeded, halved, see note
  • 2 cloves garlic skin on
  • 1 tablespoon avocado oil
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon ground cumin
  • pinch smoked paprika optional
  • freshly cracked pepper
  • ½ cup raw cashews


  • Preheat the broiler on high and move the top rack to the upper third of the oven. Prepare a rimmed baking sheet with parchment paper.
  • Arrange the tomato, onion, jalepeno and garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper.
  • Broil for five minutes, then check. You might want to remove the garlic now if the skin is quite black. If some vegetables are browning faster than others, rearrange them or adjust the pan under the broiler.
  • Then broil for 3-5 more minutes, until most of the veggies have some char on them. Remove from heat at let cool for a few minutes.
  • Carefully squeeze the garlic out of the skin into the food processor, then add the veggies along with the lime juice, cumin, salt and smoked paprika. Pulse until a thick salsa forms, then add cashews and pulse 3-4 times to roughly chop. Taste, adjust salt or lime juice or add a bit more paprika if you want to bump up the smokiness further.
  • Serve warm or cold. Will keep, covered, in the fridge for 3-4 days.


Jalapeños vary in heat, so be sure to always cut a tiny slice to taste before you cook. If the flesh is already spicy, forgo the seeds. If the flesh is mild (which I find is more common these days) you may wish to keep half or all of the seeds to add heat!