This quick and easy homemade roasted red salsa is packed with flavors and about to become a staple recipe of yours! Use it for everything, from tacos, salad bowls and quesadillas to simply as a dip for chips at a party.
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Why You'll love this recipe
- Homemade roasted red salsa is just so much better than any store-bought one.
- It's really easy to make, only using a handful of affordable fresh ingredients.
- Make it aside my easy guac and corn salsa for any Mexican-inspired spreads to add to tacos or bowls.
- You're in control of the heat level and texture. Make it however you prefer it!
Key Ingredients and variations
- Roma tomatoes: the best tomatoes for this salsa because they're very flavorful without being too watery. Could be replaced by plum tomatoes.
- White onion.
- Jalapeño: for flavor and heat. Could be replaced by other chile peppers like serrano.
- Garlic: deepens the flavor of the salsa.
- Cilantro.
- Salt and pepper.
- Lime: a little acidity to perfect the flavor.
How to make Roasted red salsa
Place tomatoes, onion, jalapeño and garlic onto foil lined baking sheet. Spray veggies with cooking oil.
Broil for 8-10 minutes, flipping veggies halfway with tongs.
Add roasted veggies to food processor, add water, cilantro, salt, pepper and lime juice.
Pulse food processor until all blended. Place in container, cover and refrigerate for at least 1 hour if you want it cold. Serve and enjoy!
More Salsa Recipes
If you love salsa check these out!
Tips
- Roast the veggies until they have blistered blackened spots. It gives all the flavor to the red salsa.
- Roma tomatoes are the best tomatoes for this recipe as they aren't too watery.
- Make sure the onion is cut in a few pieces before roasting.
- Keep a very close eye on your broiler. Some ovens are more or less powerful that others and might roast the veggies faster or slower.
- Blend the salsa to your preferred consistency.
- Store leftovers in a covered refrigerated for up to 6 days.
frequently asked questions
Yes absolutely! You can use a grill or a dry cast iron skillet on the stovetop.
With the jalapeño pepper in this specific recipe. If you want it less spicy, remove the seeds and membranes from it. If you want it spicier, you can add a serrano pepper.
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Roasted Red Salsa
Equipment
- foil
- oven
Ingredients
- 4 roma tomatoes cut in half
- spray cooking oil
- ½ white onion
- 2-3 cloves garlic
- 1 jalapeño
- ¼ cup water
- ½ cup fresh cilantro
- 1 teaspoon salt more or less to taste
- ½ teaspoon black pepper more or less to taste
- ½ lime juiced, or more to taste
Instructions
- Turn on the oven to broil on high. Place the tomatoes, onion, jalapeño and garlic onto a foil lined baking sheet. Spray or drizzle the veggies with cooking oil.
- Broil for 8-10 minutes, flipping the veggies halfway with tongs.
- Add the roasted veggies to a food processor, add water, cilantro, salt, pepper and lime juice.
- Pulse the food processor until all blended. Place in a container, cover and refrigerate for at least 1 hour if you want it cold. Serve and enjoy!
Notes
- Add less or more water if needed. The salsa will thicken while resting in the fridge.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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