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Overhead view of a bowl of red roasted salsa surrounded by tortilla chips.
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Roasted Salsa

Rich and smoky roasted salsa is so simple yet so effective - you'll never make salsa any other way again.
Course Appetizer
Cuisine Mexican
Keyword chips and dip, cinco de mayo, party food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 87kcal

Equipment

  • Broiler
  • Large baking sheet
  • Aluminum Foil
  • Food processor
  • airtight container or serving bowl

Ingredients

  • 6 roma tomatoes approximately 1 ½ pounds
  • 1 small onion yellow or white, quartered
  • 2 large jalapeño peppers quartered
  • 4 cloves garlic
  • 1 tablespoon neutral oil of choice avocado oil, olive oil, etc.
  • ½ loose cup cilantro leaves approximately half a bunch, roughly chopped
  • 1 14-ounce can diced tomatoes drained
  • 1 ½ teaspoons salt to taste
  • juice of 1 lime approximately 2 tablespoons

Instructions

  • Preheat broiler to high. Line baking sheet with aluminum foil.
  • Place tomatoes, onions, jalapeños, and garlic on baking sheet. Drizzle neutral oil over all and toss to coat thoroughly, then spread ingredients out in single, even layer.
    Roma tomatoes, jalapeños, garlic, and onions on a baking sheet lined with aluminum foil.
  • Place baking sheet 6 inches below broiler. Broil 15 to 20 minutes, stopping to flip vegetables over halfway through cook time. Cook until skins of veggies have thoroughly blistered and blackened.
    Blistered and blackened roasted vegetables on a baking sheet lined with aluminum foil.
  • Optional: transfer blackened onion and garlic to plate and set aside. Return tomatoes and jalapeños to broiler for another 5 minutes for maximum smokiness.
  • Remove all vegetables from oven. Carefully remove stems and seeds from jalapeños, leaving seeds from 1 jalapeño for medium spiciness, or no seeds at all for mild spiciness.
  • Place roma tomatoes, onion, jalapeños, garlic, and cilantro in food processor bowl. Pulse until mostly smooth, then add in drained diced tomatoes. Continue pulsing until desired salsa consistency is achieved.
    Overhead view of red roasted salsa in a food processor bowl on a light neutral countertop.
  • Transfer salsa to serving bowl or airtight container. Add salt and lime juice to taste, and stir well to thoroughly incorporate. Serve immediately or seal airtight container and refrigerate until ready to serve.

Notes

  • The spiciness of your salsa will depend on how many seeds you leave in the jalapeños! For a mild salsa, remove all the seeds. For a medium heat level, remove the seeds from only one jalapeño. For a hot salsa, don't remove any jalapeño seeds.
  • All the smokiness comes from the blackened skins of the vegetables, so don't skimp here. The darker the veggies, the smokier the flavor.
  • Make it Whole30/Paleo: Make sure to use organic diced tomatoes that don't have any added sugars or sugar substitutes.

Nutrition

Serving: 1serving | Calories: 87kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1013mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 863IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 1mg | Net Carbs: 9g