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This oven roasted salsa recipe is easy to make and bursting with flavor! This homemade salsa recipe roasts and blisters the ingredients for an added depth of flavor. This homemade oven roasted salsa will have you forgetting store-bought salsa.
Salsa ingredients
The fresh ingredients for making homemade salsa are minimal: roma tomatoes, white onion, garlic, hot peppers, cilantro, and lime. I use a mixture of jalapeño and fresno peppers, but feel free to use your favorite hot pepper of choice.
Ingredient prep
To prep the salsa ingredients: halve the roma tomatoes, quarter the white onion, leave the skin on the garlic cloves, and leave the hot peppers whole. I use Roma tomatoes when making salsa because they are firm and hold up the best when blending. They also don’t have as much liquid, so you won’t have a watery salsa.
Seasoning
Next, I use a combination of smoked sea salt and chili powder to season the tomatoes. If you don’t have smoked sea salt, you can use regular salt, the smokey flavor really gives the salsa another depth of flavor though.
Oven roasting
Broil on high for 20 minutes, flipping the peppers and garlic over halfway through. Make sure to line your baking sheet with foil, for easier clean up once you’re done.
Peel the garlic and remove the stems from the hot peppers. If you don’t want the oven roasted salsa too spicy, you can scrape the seeds out of the peppers. Add all the roasted ingredients to the food processor with cilantro and lime juice.
Blend the oven roasted salsa on high for 30-45 seconds or until all ingredients are chopped. You may have to use a rubber spatula or spoon to scrape the sides if any ingredients get stuck. Taste and adjust seasoning if necessary.
Oven roasted salsa
The salsa will be warm since all the ingredients were freshly roasted. You can eat it at that temperature or place it in the refrigerator to chill before enjoying.
To store: place in an airtight container in the refrigerator and should last 5-7 days. I hope you enjoy this oven roasted salsa!
Recipes to have salsa on the side with:
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Oven Roasted Salsa
Ingredients
- 1 pound roma tomatoes (halved)
- 1 jalapeño pepper
- 1 fresno pepper
- 3 cloves garlic (skin left on)
- 1 small white onion (quartered)
- 1 teaspoon smoked sea salt
- 2 tablespoons dark chili powder
- 1/3 cup cilantro
- Juice of half a lime
Equipment
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Instructions
- In a small bowl, mix together the dark chili powder and smoked salt.
- On a sheet pan lined with foil, place the tomatoes cut side up. Sprinkle the smoked chili powder salt over the the tops of the tomatoes. Add the rest of the ingredients on the sheet pan.
- Broil on high for 20 minutes, flipping the peppers and garlic over halfway through.
- Once the produce is roasted, peel the garlic and cut the stems off the hot peppers. If you want your salsa less spicy, scrape the seeds out of the peppers.
- Place all the ingredients in a food processor, add the cilantro and the lime juice. Blend on high for 30-45 seconds, until all the ingredients are chopped. You may have to scrape the sides if any chunky ingredients get stuck to the sides. Taste and adjust seasoning if necessary.
- The salsa will be warm since all the ingredients were freshly roasted. You can eat it at that temperature or place it in the refrigerator to chill before enjoying.
- To store: place in an airtight container in the refrigerator and should last 5-7 days.
Notes
Tomatoes:
- I use Roma tomatoes when making salsa because they are firm and hold up the best when blending. They also don’t have as much liquid, so you won’t have a watery salsa.
Salt:
- If you don’t have smoked sea salt, you can use regular kosher salt, the smokey flavor really gives the salsa another depth of flavor though.
