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    Home » Appetizer » Oven Roasted Salsa

    Oven Roasted Salsa

    January 30, 2021

    1080 shares
    Jump to Recipe Print Recipe

    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.

    bowl of salsa with a tortilla chip being dipped inside

    Salsa ingredients

    tomatoes, garlic, onion, cilantro on a cutting board

    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

    halved roma tomatoes, quartered onions, and hot peppers on a sheet pan

    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

    seasoning tomatoes with chili powder and smoked sea salt

    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

    roasted tomatoes, onion, peppers, and garlic on a sheet pan

    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.

    roasted veggies in food processor

    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.

    close up of homemade salsa in a bowl

    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

    homemade salsa in a bowl surrounded by chips

    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.

    homemade salsa in a bowl with a tortilla chip being dipped in

    To store: place in an airtight container in the refrigerator and should last 5-7 days. I hope you enjoy this oven roasted salsa!

    homemade salsa surrounded by chips and fresh vegetables

    Recipes to have salsa on the side with:

    • Homemade Guacamole
    close up of homemade salsa in a jar

    For the web story version of this recipe, click here!

    Made this recipe and loved it? Leave a star rating below!

    close up of homemade salsa in a jar

    Oven Roasted Salsa

    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. It will have you forgetting store-bought salsa.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Keyword: homemade salsa, oven roasted salsa
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Calories: 30kcal
    Author: Stephanie

    Equipment

    • Cuisinart Elemental 8-Cup Food Processor
    • Citrus Juicer
    • OXO Good Grips Non-Stick Pro Half Sheet

    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
    • ⅓ cup cilantro
    • Juice of half a lime

    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.

    Nutrition

    Serving: 0.25cup | Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 436mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1531IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    1080 shares

    Originally Published: January 30, 2021 Post Updated: November 16, 2022 Filed Under: Appetizer, Dairy Free, Gluten-Free, Grilling, Low Carb, Marinades, Sauces, Dressing, Mexican, Recipes, Spring Delights, Summer, Vegan, Vegetarian Tagged With: Chiles, Cilantro, garlic, Jalapeño, Lime, Onions, Tomatoes

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    Reader Interactions

    Comments

    1. Dina

      January 21, 2022 at 9:50 am

      Omg this looks amazing!

      Reply

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