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5
from 1 vote
Easy Roasted Salsa
This tasty salsa gets a boost of flavor from roasting the vegetables.
Prep Time
5
mins
Cook Time
20
mins
2
hrs
Total Time
2
hrs
25
mins
Course:
Appetizer
Cuisine:
Mexican
Keyword:
Salsa
Servings:
4
servings
Calories:
127
kcal
Author:
Lynda
Equipment
Food processor
Ingredients
1
pound
Roma tomatoes
⅓
cup
red onion
chopped
1
garlic clove
1
jalapeno pepper
seeded and roughly chopped
2
tablespoon
olive oil
or avocado oil
⅓
cup
cilantro
14.5
ounce
petite diced tomatoes
2
tablespoon
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.
Video
Notes
Be careful when handling the roasted vegetables!
Nutrition
Calories:
127
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
292
mg
|
Potassium:
622
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
1371
IU
|
Vitamin C:
33
mg
|
Calcium:
54
mg
|
Iron:
2
mg