Oven Roasted Salsa is so delicious and easy to make. This salsa recipe is sure to be a crowd-pleaser! It’s perfect on tacos, scrambled eggs, or with your favorite chips.
Is it even summer without a great salsa recipe?!
I think not, so here is your new favorite homemade salsa. It’s SO GOOD YOU GUYS. My husband gets alllll the credit for this one, even if he’d rather not ;). He made this recipe, tested it many times, friends and neighbors tried it…it’s been a process. But I am a very proud wife over here :’)
The process is simple. You start by slicing all of your peppers, onions, and tomatoes evenly and placing them on a sheet pan. You smash some fresh garlic cloves, throw them on, and broil it all until just burned on top (pictures to follow for reference). Then, you place it all in a blender, let it cool, and store it in a jar in the fridge for up to a month (although it’s only lasted about one week in our house so far). If you want to can it, you can as well! But I have no idea how to do that, so this recipe doesn’t include such shenanigans.
Hope you enjoy!
How Much Char Should There Be?
Since this is oven-roasted…err oven-broiled salsa, you’re probably wondering how much char needs to be on them to get the right amount of that roasted flavor! Below is a picture for your reference. Keep in mind that everyone’s oven is different, so it’s important to watch your pan in the oven to get the right amount of char.
A little bit of char goes a long way in this recipe! As you can see, our cheap apartment oven does not even roast things evenly, and yet it still turned out fantastic! This recipe is pretty forgiving.
If you must have an even char and you happen to have a kitchen torch laying around (or…safely stowed away in a cabinet, I hope) then you could always ensure even roasting by making up for where your oven lacks via a torch! Plus, it’s fun to use 🙂
That’s all for this recipe! Be sure to leave a comment and rating if you try it and enjoy it. Feel free to leave questions as well. Happy chips-n-salsa-ing!
The Best Oven-Roasted Salsa
- Mason jar
- measuring spoons
- 5 medium Roma tomatoes, sliced 1 inch thick
- 1 medium white onion sliced 1 inch thick
- 3 garlic cloves, smashed
- 1 large jalapeño, sliced 1 inch thick remove seeds to
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/2 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 medium limes, juiced
- Turn oven on to broil (high). Move the oven rack you will be using up to the 2nd position from the top. This will ensure that we get a nice char, which is essential to the salsa's flavor.
- Line a rimmed baking sheet with parchment or foil. Do NOT oil the pan, this will cause a lot of smoke.
- Slice tomatoes, onion, jalapeño into even 1-inch slices and arrange in a single layer on a large baking sheet. It is important to slice all the ingredients evenly so that it all chars evenly and cooks at the same speed.
- Smash the cloves of garlic and add to the baking sheet.
- Once the oven is ready, place the baking sheet on your top rack. Broil for 10-20 minutes. Broil time may vary depending on your oven, so it is essential that you watch for the right amount of char.
- Once the veggies have reached the desired char level, take the baking sheet out of the oven and let cool for 5-10 min. While this cools, we'll add our remaining ingredients.
- Squeeze both limes over the cooling veggies, then evenly sprinkle on all the seasoning. Gently mix or toss everything together on the pan.
- Once the veggies and warm, transfer everything into a blender or food processor. Include any liquid or juice left in the pan. Pulse it a few times and then continue until it reaches the desired texture (chunky, smooth, or somewhere in between).
- Pour into a mason jar or similar Refrigerate for 2 hours or overnight for best taste.