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, burritos and quesadillas to simply as a dip for chips at a party.
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Why You Should Make 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 for any Mexican-inspired spreads.
- 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.
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How to make This roasted red salsa
Step 1:
- Place tomatoes, onion, jalapeño and garlic onto foil lined baking sheet. Spray veggies with cooking oil.
Step 2:
- Broil for 8-10 minutes, flipping veggies halfway with tongs.
Step 3:
- Add roasted veggies to food processor, add water, cilantro, salt, pepper and lime juice.
Step 4:
- 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 Recipes To Explore
Top 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
- oil cooking spray
- ½ white onion
- 2-3 cloves garlic
- 1 jalapeño
- ¼ cup water
- ½ cup cilantro
- 1 teaspoon salt - or more to taste
- ½ teaspoon black pepper - or more 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
Hey, I'm Ryan!
Welcome to Look at this Perfect Bite where I'll be sharing lots of fun, easy recipes. Cheesy, saucy, juicy, mouthwatering, delicious food! You'll find lots of Mexican-inspired recipes, burgers, sides, salsas and sauces, grilling, Blackstone, Traeger and so much more!
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