Description
This homemade salsa recipe features a delicious blend of roasted vegetables and fresh ingredients, resulting in a flavorful and slightly chunky salsa perfect for dipping or topping your favorite Mexican dishes. Roasting the jalapeños, onion, and cherry tomatoes enhances their natural sweetness and infuses the salsa with a smoky depth, balanced by the fresh lime juice, cilantro, and spices.
Ingredients
Scale
Roasted Vegetables
- 1 white onion, quartered
- 2 jalapeños, stems removed, halved lengthwise
- 2 cups cherry tomatoes, halved
- 1 Tbsp. extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Fresh Ingredients and Seasonings
- 3 beefsteak or heirloom tomatoes, quartered
- 3 cloves garlic
- 1/2 cup fresh cilantro leaves
- Juice of 1 lime
- 1/2 tsp. ground cumin
- Pinch of crushed red pepper flakes
For Serving
- Tortilla chips
Instructions
- Roast Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the quartered white onion, halved jalapeños, and halved cherry tomatoes with the extra-virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Roast in the oven until the vegetables are slightly charred and tender, about 20 minutes.
- Blend Salsa: Transfer the roasted vegetable mixture to a food processor. Add the quartered beefsteak or heirloom tomatoes, garlic cloves, fresh cilantro leaves, lime juice, ground cumin, and a pinch of crushed red pepper flakes. Season again with salt and pepper as needed. Pulse the mixture a few times until it becomes mostly blended but still slightly chunky, maintaining some texture in the salsa.
- Serve: Transfer the prepared salsa to a serving bowl and serve immediately alongside your favorite tortilla chips for dipping.
Notes
- For milder salsa, remove the seeds and membranes from the jalapeños before roasting.
- Roasting the vegetables adds a smoky depth of flavor but you can skip this step if short on time, though the taste will be fresher and less smoky.
- Adjust the amount of crushed red pepper flakes to control the heat level of the salsa.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a smoother salsa, blend for longer until the desired consistency is reached.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Roasting
- Cuisine: Mexican
Keywords: homemade salsa, roasted salsa, Mexican salsa, salsa recipe, easy salsa, fresh salsa
