Description
This Roasted Salsa recipe features a blend of vibrant flavors from roasted tomatillos, fresh tomatoes, and a kick of spice from chilies. Perfect for snacking or topping your favorite dishes!
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
Ensure to roast the vegetables until they are blistered for maximum flavor.
Adjust the amount of chilies based on your spice preference.
Roasted Salsa can be served warm or cold.
Nutrition
- Serving Size: 1/4 cup
- Calories: 40
- Sugar: 3g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg