Easy Roasted Salsa

I love making roasted salsa because it’s so easy and delicious. I typically buy jarred salsa for my husband to eat with tortilla chips, but sometimes I like to make homemade salsa as well to use on my huevos rancheros or nachos.

Homemade salsa is fresh and more flavorful than some of the store-bought brands. Although I recently reviewed an amazing salsa on my blog called Uncle Frank’s if you want to check it out.

So how do you make this salsa? It’s as easy as 1-2-3!

1. Wash and cut all the veggies in half
2. Place veggies, garlic and peppers on a sheet pan lined with tin foil and roast for 30 minutes at 400 F
3. Once cool, blend the veggies with the fresh cilantro, lime juice and add salt and pepper to taste

This recipe makes about 2 cups and fits in to a mason jar. The salsa will stay fresh in the refrigerator for about a week. But I usually find we eat it all within a day or two. 🙂

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Easy Roasted Salsa

Tomato salsa with jalapenos, cilantro and lime.

Course Appetizer, Dip

Cuisine Mexican

Keyword Roasted Salsa, Salsa

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 cups

Cost $2

Equipment

• Blender

Ingredients

• 1 each Jalapeno fresh
• 4 each Tomatoes medium, fresh, ripe
• 1 each Onion
• 1-2 cloves Garlic
• 1/2 bunch Cilantro fresh
• 1 each Lime juice of lime
• pinch Salt and Pepper to taste

Instructions

• Wash and halve all the veggies and put on a sheet pan lined with tin foil
• Roast at 400 F for about 30 minutes or until the tomatoes are tender and juicy
• Let cool, then add to a blender with the lime juice and cilantro and puree
• Add the salt and pepper to taste and blend again
• Let cool and store in the refrigerator