Roasted Salsa

Name: Roasted Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 cups
Ingredients: 4 large beefsteak tomatoes; 2 large jalapeno peppers; 1 large red onion; 4 cloves garlic; ½ cup cilantro leaves; 2 teaspoons kosher salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 cups
Calories
92 kcal
Course
Appetizer

Roasted Salsa

Iris Hanson

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Roasted Salsa is homemade salsa made with roasted vegetables that are bursting with flavor and packs a little kick from jalapeno peppers.

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Ingredients

Servings

4 large beefsteak tomatoes, cored, quartered
2 large jalapeno peppers, stems removed
1 large red onion, quartered, layers separated
4 cloves garlic
½ cup cilantro leaves
2 teaspoons kosher salt

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Instructions

Preheat the oven to the broil setting* and line a baking sheet with aluminum foil.
To the lined baking sheet, add quartered tomatoes, jalapenos, layers of red onion, and garlic cloves.
Broil the vegetables for 9 minutes. Then, flip over the vegetables and broil for an additional 10-15 minutes, or until the tomatoes and jalapeno peppers start to brown and blister. Watch carefully so the vegetables do not burn.
Place the broiled vegetables into a food processor. Add cilantro leaves and salt.
Process until smooth.
Let salsa cool to room temperature before serving.

Notes

*Air Fryer Instructions
To roast the vegetables in an air fryer, follow these instructions to make the salsa:
To the basket of your air fryer, add tomatoes, jalapenos, red onion, and garlic. Spray the tops of the vegetables with cooking oil.
Air fry at 375°F for 15 minutes, or until the tomatoes and jalapenos start to brown and blister.
Place the air-fried vegetables into a food processor. Add cilantro and salt.
Process until smooth.