The Best Damn 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 the Best Damn Salsa Ever and just like that the Best Damn 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 the Best Damn 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 Best Damn Roasted Salsa a try and when you do tag me @kimscravings on Instagram. I would love to see your version!
- 6 tomatoes of varying sizes, chopped (about 2½ lbs.)
- 2 medium jalapeno peppers (leave the seeds in for an extra kick of spice)
- 1 small white onion
- 3 garlic cloves
- ½ cup fresh cilantro
- 2 teaspoons ground cumin
- 1 teaspoon sea salt + more to taste as needed
- 2 tablespoons lime juice (about 1 lime, juiced)
- 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.
Feel the need to do a little more dippin’? You’ll love these other dips!
Copycat Trader Joe’s Reduced Guilt Spinach & Kale Greek Yogurt Dip- Made up of mostly Greek yogurt and veggies, there’s no need to feel guilty about polishing off an entire bowl of this dip!
Creamy Avocado Ranch Dip- The flavor of this cool creamy avocado ranch dip is truly off the charts. It’s definitely my new go-to when it comes to appetizers!
Chipotle’s Famous Guacamole Recipe- The secret’s out and there’s no extra charge!
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