Homemade Roasted Red Salsa
User Reviews
5
Homemade Roasted Red Salsa
Description
The recipe involves roasting quartered yellow onion, halved Roma tomatoes, jalapeño pepper (with seeds removed for mildness), and garlic cloves at high heat until they begin to brown and soften. Roasting develops subtle caramelized and smoky flavors. The roasted vegetables are cooled briefly before blending with brown sugar, salt, apple cider vinegar, and chopped fresh cilantro. Processing time controls the salsa's texture to be either chunky or smooth.
Bright acidity from vinegar and freshness from cilantro complement the natural sweetness of the tomatoes and roasted vegetables. Optionally, chipotle pepper or smoked paprika can be added for deeper smokiness. The salsa is best chilled for 20–30 minutes to allow flavors to meld before serving.
This roasted salsa is excellent as a dip, accompaniment for Mexican dishes, or a vibrant topping that brings smoky, tangy, and slightly sweet elements to any bite.
The notes suggest choosing uniform-sized tomatoes for even roasting, and mention that adding fruit such as mango or pineapple during roasting can add brightness, although sugar should be omitted in that case. The resting time after blending improves flavor integration.
Ingredients
- ½ medium yellow onion cut into quarters
- 4 Roma tomatoes halved, ripe
- 1 jalapeno pepper seeds removed if you like a mild salsa, halved
- 3 garlic cloves
- ½ Tablespoon brown sugar or agave or maple syrup
- ½ teaspoon salt
- 1 teaspoon apple cider vinegar or white vinegar or lime juice
- ¼ cup cilantro coarsely chopped, fresh
Instructions
- Preheat the oven to 425 degrees F. Line a baking tray with aluminum foil.
- Lay all of the vegetables in a single layer on the prepared baking tray and bake undisturbed for 10 to 15 minutes until veggies are starting to brown.
- Remove from heat and let cool for 2 to 3 minutes. Add all veggies and remaining ingredients to the bowl of the food processor and process until you reach ideal salsa consistency (some like it chunkier than others). Season to taste and chill for 20-30 minutes before serving.
Notes
- Select similarly sized tomatoes and cut evenly to ensure even roasting of all vegetables.
- The salsa texture can be adjusted from chunky to smooth by varying blending duration.
- Adding chipotle pepper or smoked paprika enhances smoky flavor; roasting until charred spots form adds natural smokiness.
- Fruit like mango or pineapple can be roasted with the vegetables for a bright note, omitting added sugar to avoid excessive sweetness.
- Let the salsa rest chilled for 20 to 30 minutes to allow flavors to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 18 kcal
% Daily Value*
| Calories | 18kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 197mg | 8% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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