Description
This oven roasted salsa is a vibrant and smoky blend of roasted Roma tomatoes, jalapeño, fresno pepper, garlic, and onion. Enhanced with dark chili powder, smoked sea salt, fresh cilantro, and a splash of lime juice, this salsa offers a perfect balance of heat and freshness. It's easy to prepare, requiring just 30 minutes and minimal ingredients, resulting in a flavorful homemade salsa that can be enjoyed warm or chilled.
Ingredients
Produce
- 1 pound Roma tomatoes, halved
- 1 jalapeño pepper
- 1 fresno pepper
- 3 cloves garlic, skin left on
- 1 small white onion, quartered
- 1/3 cup cilantro
- Juice of half a lime
Spices and Seasonings
- 1 teaspoon smoked sea salt
- 2 tablespoons dark chili powder
Instructions
- Mix spices: In a small bowl, combine the dark chili powder and smoked sea salt thoroughly to create a flavorful seasoning blend.
- Prepare vegetables for roasting: Line a sheet pan with foil and arrange the halved Roma tomatoes cut side up. Sprinkle the chili powder and smoked sea salt mixture evenly over the tomatoes. Add the jalapeño, fresno pepper, garlic cloves with skin on, and quartered white onion to the sheet pan.
- Broil the produce: Place the sheet pan under the broiler on high for about 20 minutes. Flip the peppers and garlic once halfway through to ensure even roasting and charring.
- Prepare roasted vegetables: After roasting, peel the skins off the garlic cloves and remove the stems from the hot peppers. For a milder salsa, scrape out the seeds from the peppers to reduce the heat level.
- Blend the salsa: Transfer all the roasted ingredients to a food processor. Add the fresh cilantro and lime juice. Blend on high for 30 to 45 seconds, or until the salsa reaches your desired consistency. Scrape down the sides as needed to incorporate any chunkier bits. Taste and adjust seasoning if needed.
- Serve or chill: The salsa will be warm after blending due to the freshly roasted ingredients. You can enjoy it immediately at this temperature or refrigerate for a chilled salsa experience.
- Store: Place the salsa in an airtight container and store it in the refrigerator. It will keep fresh for 5 to 7 days.
Notes
- Removing seeds from the peppers can make the salsa less spicy, tailor the heat to your preference.
- Using smoked sea salt enhances the smoky flavor imparted by the broiling process.
- This salsa can be eaten warm or chilled, depending on your taste.
- Store in an airtight container to maintain freshness for up to a week.
- Use foil-lined sheet pan for easier cleanup and preventing sticking during broiling.
