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Easy Roasted Salsa Recipe

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This easy roasted salsa recipe is made with roasted tomatoes, jalapeños, garlic, and red onion. Fresh cilantro and spices help pull the ingredients together into one tasty Mexican appetizer.

Salsa and tortilla chips.

Nothing beats the taste of fresh salsa, except for roasted salsa. Though this easy recipe comes together in about half an hour, it’s best to refrigerate it for a couple of hours so that the flavors can meld.

Ingredients

For this classic Mexican dish, you need the following ingredients:

  • 1 pound Roma tomatoes
  • ⅓ cup red onion chopped
  • 1 garlic clove
  • 1 jalapeno pepper seeded and roughly chopped
  • 2 tablespoons olive oil or avocado oil
  • ⅓ cup cilantro
  • 14.5 ounce petite diced tomatoes
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon sugar (optional)
  • ¼ teaspoon salt
Tomatoes, jalapeno, seasoning, red onion, garlic, and cilantro.

How To Make Roasted Salsa

Preheat your oven to 450° Fahrenheit.

Slice the tomatoes in half lengthwise and place them on a foil-lined baking sheet. Add chopped onion, garlic, and jalapeno. Drizzle the vegetables with olive oil.

Roast the vegetables for 20 minutes, flipping them ½ way through the cooking time.

Place roasted vegetables and remaining ingredients into a food processor and pulse until all of the ingredients are finely chopped. Be careful when handling the hot veggies.

Chill the salsa in the refrigerator for a couple of hours before serving. Roasted salsa can be store in the fridge in an air-tight container for 1 week – if it lasts that long.

Chip with salsa on it.
salsa and tortilla chips

Easy Roasted Salsa

This tasty salsa gets a boost of flavor from roasting the vegetables.
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Course: Appetizer
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
2 hours
Total Time: 2 hours 25 minutes
Servings: 4 servings
Calories: 127kcal

Equipment

  • Food processor

Ingredients

  • 1 pound Roma tomatoes
  • cup red onion chopped
  • 1 garlic clove
  • 1 jalapeno pepper seeded and roughly chopped
  • 2 tablespoons olive oil or avocado oil
  • cup cilantro
  • 14.5 ounce petite diced tomatoes
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon sugar optional
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 450° Fahrenheit.
  • Slice tomatoes in half lengthwise and place on a foil-lined baking sheet. Add chopped onion, garlic, and jalapeno. Drizzle with olive oil.
  • Roast vegetables for 20 minutes, flipping ½ way through the cooking time.
  • Place roasted vegetables and remaining ingredients into a food processor and pulse until all of the ingredients are finely chopped.

Notes

Be careful when handling the roasted vegetables!

Nutrition

Calories: 127kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 622mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1371IU | Vitamin C: 33mg | Calcium: 54mg | Iron: 2mg
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Fresh cilantro and spices help pull the ingredients together into one tasty Mexican appetizer. Serve this salsa over grilled chicken or shrimp for a simple weeknight meal. Or make it ahead of time to serve at your next party! This salsa recipe can be stored in the refrigerator for up to five days.

Love Mexican food as much as I do? Below are some more recipes that are great for Cinco de Mayo or any other day of the year.

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