The Best Oven-Roasted Salsa
Delicious and easy to make, this salsa recipe is sure to be a crowd-pleaser. Perfect on tacos, scrambled eggs, or with your favorite chips.
Servings: 1 16-oz jar
Equipment
- Oven
- Blender
- knife
- Mason jar
- measuring spoons
Ingredients
- 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
Instructions
- 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.