why make this recipe
This roasted salsa is simple, fresh, and full of flavor. It uses roasted vegetables for a smoky taste and is quick to make. It is great for parties, weeknight meals, or adding to tacos. You can also turn it into a main dish with a tasty baked chicken like the cheesy salsa chicken skillet.
introduction
Roasted Salsa brings out the sweetness of tomatoes and adds a mild char from the oven. The lime and cilantro make it bright and fresh. This salsa is easy for beginners and makes chips and meals better.
how to make Roasted Salsa
Roast the vegetables to get a deep, smoky flavor. Then blend with cilantro, lime, and salt. You can make it smooth or leave it chunky.
Ingredients :
- 4 ripe tomatoes
- 1 onion, quartered
- 2 cloves garlic
- 1 jalapeño pepper
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Directions :
- Preheat your oven to 425°F (220°C).
- Place the tomatoes, onion, garlic, and jalapeño on a baking sheet.
- Roast in the oven for 20-25 minutes, or until the vegetables are slightly charred.
- Remove from the oven and let cool for a few minutes.
- In a blender, combine the roasted vegetables, cilantro, lime juice, and salt.
- Blend until desired texture is achieved.
- Serve with chips, fajitas, or nachos.
how to serve Roasted Salsa
Serve this roasted salsa with tortilla chips, tacos, grilled meats, or on top of nachos. It also pairs well with bowls and roasted vegetables, such as a chili crisp roasted tofu bowl for a full meal.
how to store Roasted Salsa
Cool the salsa before storing. Put it in an airtight container and keep it in the fridge for up to 4-5 days. For longer storage, freeze in small containers for up to 2 months. Thaw in the fridge before using.
tips to make Roasted Salsa
- Roast until you see a light char for the best flavor.
- Remove the jalapeño seeds if you want less heat.
- Taste and add more salt or lime if needed.
- For a different side, try it with a fresh salad like the herb roasted fennel parsnip salad.
- Use a hand blender for a chunkier texture or a regular blender for smooth salsa.
variation (if any)
- Add roasted corn for sweetness and texture.
- Mix in diced mango for a fruity twist.
- Use charred tomatillos for a tangy salsa verde style.
- Stir in a small amount of chipotle in adobo for a smoky, spicy version.
FAQs
Q: Can I make this salsa without a blender?
A: Yes. Chop the roasted vegetables by hand for a chunky salsa or use a food processor.
Q: How spicy is this salsa?
A: The heat depends on the jalapeño. Remove seeds for mild heat or leave them for more spice.
Q: Can I roast the vegetables on a grill instead of the oven?
A: Yes. Grill the tomatoes, onion, garlic, and jalapeño until lightly charred for a smoky flavor.
Q: Is this salsa good for canning?
A: This recipe is best stored in the fridge or freezer. For canning, follow a tested canning recipe for safety.
Conclusion
For another take on roasted tomato salsa and extra tips, see the detailed recipe at Gimme Some Oven’s Roasted Tomato Salsa.
Print
Roasted Salsa
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and fresh roasted salsa that’s full of flavor, perfect for parties or adding to tacos.
Ingredients
- 4 ripe tomatoes
- 1 onion, quartered
- 2 cloves garlic
- 1 jalapeño pepper
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Place the tomatoes, onion, garlic, and jalapeño on a baking sheet.
- Roast in the oven for 20-25 minutes, or until the vegetables are slightly charred.
- Remove from the oven and let cool for a few minutes.
- In a blender, combine the roasted vegetables, cilantro, lime juice, and salt.
- Blend until desired texture is achieved.
- Serve with chips, fajitas, or nachos.
Notes
Roast until you see a light char for the best flavor. Remove the jalapeño seeds if you want less heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salsa, roasted salsa, appetizer, Mexican salsa, fresh salsa, party food