Fresh Roasted Salsa
Edit this recipeA bright and zesty salsa made by roasting fresh tomatoes, onion, garlic, and jalapeño before blending with lime juice, herbs, and spices for a balanced flavor.
Ingredients
- 4 Roma tomatoes
- ¼ to ½ large white onion (divided)
- 5 cloves garlic, unpeeled (for roasting)
- 1 jalapeño, halved, stem removed
- ⅛ to ¼ large onion, chopped (for blending fresh)
- 2–3 cloves fresh garlic (for blending fresh)
- Juice of 1 lime
- ½ tsp dried cumin (to taste)
- ½ tsp dried coriander (to taste)
- ¼ tsp garlic powder (optional, to taste)
- 1 tbsp fresh cilantro or parsley (to taste)
- Salt, to taste
- Black pepper, to taste
- Olive oil (for roasting)
Instructions
- Preheat the oven to 425–450°F (220–230°C).
- Prepare the vegetables: Place Roma tomatoes, ¼–½ onion, and 5 unpeeled garlic cloves on a sheet pan. Drizzle lightly with olive oil and sprinkle with salt.
- Roast for 20–30 minutes, until the vegetables are softened and have some char.
- Blend the roasted ingredients: Squeeze roasted garlic out of the husks. Add roasted tomatoes, onion, garlic, and the halved jalapeño to a blender or food processor. Blend to your desired consistency.
- Season: Add lime juice, cumin, coriander, garlic powder, salt, and pepper to taste.
- Brighten the flavor: Add ⅛–¼ fresh onion, 2–3 fresh garlic cloves, and the cilantro or parsley. Blend again until smooth or slightly chunky, depending on preference.
- Adjust seasoning to taste before serving.
Notes
This salsa’s flavor deepens after chilling for a few hours. Perfect with tacos, grilled meats, or tortilla chips.