Best Roasted Salsa
The Best Roasted Salsa is SUPER easy, quick, fresh and delicious with a lovely complex smoky flavor that can’t be beat!
The most popular recipe on Kim’s Cravings is one that my husband makes multiple times every summer. Because you guys love his garden salsa recipe so much, I figured you would enjoy a new, extremely delicious spin on that recipe and just like that this Roasted Salsa was born!
You guys are going to love this new salsa recipe! It turned out just as good, if not better than our original family salsa recipe. Brad even agreed that he could totally get down with this roasted salsa recipe, and believe me, that’s saying a lot.
If at all possible, you should use garden fresh tomatoes or tomatoes you found at a really good farmer’s market. In the Lee household, having salsa on hand in the summer is a must. This homemade roasted salsa is truly the best damn roasted salsa and so easy too, you’ll never want store-bought salsa again.
Roasted tomatoes, onions, peppers and garlic give this salsa recipe a deep, slightly smokey, complex flavor that can’t be beat. If you’ve never tried roasting your veggies, you’re missing out on so much glorious deliciousness.
I can’t wait for you guys to give this slightly sweet, slightly spicy, oh so tasty Roasted Salsa a try and when you do tag me @kimscravings on Instagram. I would love to see your version!
Best Damn Roasted Salsa
Ingredients
- 2 1/2 pounds tomatoes, chopped (I used about 6 of varying sizes)
- 2 medium jalapeno peppers (leave the seeds in for an extra kick of spice)
- 1 small white onion
- 3 garlic cloves
- 1/2 cup fresh cilantro
- 2 teaspoons ground cumin
- 1 teaspoon sea salt + more to taste as needed
- 2 tablespoons lime juice, about 1 lime, juiced
Instructions
- Clean veggies and remove stems. Slice onion in half. Keep skin on garlic. Heat broiler on high, with rack in top position. Place tomatoes, jalapenos, onion and garlic in a single layer on a rimmed baking sheet that is covered with foil.
- Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
- Discard garlic skins and add all ingredients to the bowl of a food processor. Pulse about 3-4 times and until all ingredients are combined and chopped. Roasted salsa is more liquidy than regular salsa.
- Taste the salsa and add more cumin and/or salt as desired.
- Transfer to a bowl and enjoy with tortilla chips! Also, great served over eggs, tacos and more.
- I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to marry and meld. Salsa will keep for about 1 week in an airtight container or jar in the fridge.
Notes
Did you make this recipe?
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Do you take the tomato skins off or just leave them?
We leave them on.
I use the same recipe as you;but I make it one day before serving .taste is excellent either way.Before I put the tomatoes in the food processor we scoop the seeds and small amount of pulp out it gives a slightly thicker salsa and a little better flavor profile.Give it a try and let me know.
Great idea! I’ll definitely have to try that!
One of the best ever roasted salsa recipe i have ever tried. Thanks for sharing this amazing roasted salsa recipe. Even i have special roasted salsa recipe as well. Check out the recipe here: https://www.fitnessattention.com/homemade-garden-roasted-salsa-nutrition-stripped/
Why do you call for tomatoes of varying sizes?
The way I worded that was confusing. I’ve updated the recipe. Let me know if you get a chance to give it a try!
I am confused for the “ingredients” that you listed do we need “2 tablespoons lime juice” or just “1 lime thats juiced” Which on is it? I’m confused.
I get 2 tablespoons juice from 1 lime. The measurements for this ingredient don’t have to be exact. I would just juice a lime over the top. Enjoy!
I love salsa so much. My aunt makes an amazing salsa and this reminds me that I still need to try to make it! I think roasting your tomatoes would make it so good!
Me too! I love how roasting the veggies gives it a slightly different taste… and a VERY good taste! 🙂