Description
This Roasted Salsa features a wonderful blend of flavors from roasted vegetables and fresh ingredients. Perfect for serving with tortilla chips or as a topping for your favorite dishes, it’s easy to prepare and bursting with freshness.
Ingredients
Scale
- 1 onion (peeled and halved)
- 4 –6 tomatillos (husked and rinsed)
- 4 –6 cloves garlic
- 1 Anaheim chili
- 1 bird’s eye chili
- 2 –3 jalapeños
- 5 –6 Roma tomatoes (not roasted)
- Juice of 1 lime
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat your oven to 425°F.
- Place the onion, tomatillos, garlic, Anaheim chili, bird’s eye chili, and jalapeños on a baking sheet. Roast for 15–20 minutes until softened and lightly blistered.
- Remove from the oven and let cool slightly.
- Add the roasted vegetables to a blender or food processor.
- Add the fresh Roma tomatoes and lime juice.
- Pulse until you reach your desired consistency—chunky or smooth.
- Add salt and pepper to taste. Blend briefly to combine.
- Taste and adjust seasoning as needed.
Notes
For extra spice, consider leaving the seeds in the jalapeños or adding more bird’s eye chili.
This salsa can be made ahead of time and stored in the refrigerator for up to a week.
Serve with tortilla chips, tacos, or as a topping for grilled meats.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 4g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg