Description
This Roasted Salsa impresses with its bold flavors, simple preparation, and vibrant ingredients. Perfect for quick dinners or healthy snacks, it features roasted tomatillos, fresh tomatoes, and a kick from chilies, making it an irresistible homemade choice for salsa lovers.
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 and 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 achieve your desired consistency—chunky or smooth.
- Add salt and pepper to taste, blending briefly to combine.
- Taste and adjust seasoning as necessary.
Notes
Adjust the heat level by varying the amount of jalapeños or using milder peppers.
For a smokier flavor, try grilling the vegetables instead of roasting them.
Store leftover salsa in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 3g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg