Roasted Salsa

Nothing brings out the flavors of vegetables like roasting them.  We eat tons of homemade salsa here at Casa de Siudy.  After roasting some veggies for dinner one night, I got the bright idea of roasting the veggies for my next batch of salsa before chopping everything up! ( I know this is nothing new, but I guess I have never thought of this before!) It took no time at all to make, and BAM! Was the flavor strong and robust! Roasting the veggies added the perfect amount of sweetness, with the perfect amount of smokiness! 

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Here’s what you need:

  • 3 plum tomatoes
  • 1/2 of a medium-sized onion
  • 1 medium sized jalapeno
  • 1 serrano chili pepper
  • 1 large clove of garlic
  • 1/4 cup cilantro
  • juice of 1/2 lime
  • Olive Oil, sprayed from a MISTO on a cookie sheet
  • salt and pepper to taste
  • food processor

Here’s what you do:

  1. Preheat the oven to 400ºF
  2. Spray a cookie sheet with olive oil from a MISTO.
  3. Put all veggies on the cookie sheet except for the cilantro.  When it comes to the peppers, remove the stems and seeds to lessen the heat of the salsa.
  4. Roast in the oven for 15-20 minutes.   Flip veggies once halfway through.
  5. Once done, remove the veggies from the cookie sheet and allow them to cool for about 15 minutes.
  6. Once cooled, combine all roasted veggies, and all of the other ingredients in a food processor and pulse a few times.  Continue to do this until you like the consistency of the salsa.  Some like it chunky, others smoother.

Enjoy!  Serve with tortilla chips, use on tacos and burritos, or in any other way!  YUM!

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9 Comments on Roasted Salsa

  1. The flavor of your Salsa will be fantastic! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen