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!
- Wash and cut all the veggies in half
- Place veggies, garlic and peppers on a sheet pan lined with tin foil and roast for 30 minutes at 400 F
- 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. 🙂
Easy Roasted Salsa
- 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
- 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