Simple Roasted Salsa
A vibrant and flavorful salsa made with roasted vegetables, perfect for dipping or topping your favorite dishes.
Equipment
- Baking Sheet
- Food Processor
Ingredients
Vegetables
- 4-5 medium Tomatoes Fresh, ripe tomatoes for the base.
- 1 medium Onion Yellow or white onion for optimal flavor.
- 3 cloves Garlic Whole cloves, can be wrapped in foil.
- 1 whole Jalapeño Adjust heat by removing seeds.
Herbs
- 1 handful Cilantro Add after roasting for freshness.
Seasonings
- 1 tablespoon Olive Oil For roasting the vegetables.
- 1 lime Lime Juice Freshly squeezed for best flavor.
- 1 teaspoon Salt Adjust to taste.
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the tomatoes by rinsing and cutting them in half. Place them on a baking sheet.
- Peel and quarter the onion, placing it cut side down on the baking sheet.
- Peel the garlic cloves and keep them whole, wrapping them in foil if desired. Add to the baking sheet.
- Prepare the jalapeño, removing seeds for less heat if desired, and place it on the baking sheet.
- Drizzle olive oil over the vegetables and sprinkle with salt.
- Roast in the oven for 20-25 minutes until tender and charred.
- Allow the vegetables to cool for a few minutes before handling.
- Transfer roasted vegetables to a food processor, add cilantro and lime juice, and blend to desired consistency.
- Taste and adjust seasoning with more salt or lime juice if needed.
- Chill in the refrigerator for about 30 minutes before serving.
- Serve with tortilla chips, on tacos, or as a topping for grilled meats.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.