Roasted Salsa
Roasted Salsa is homemade salsa made with roasted vegetables that are bursting with flavor and packs a little kick from jalapeno peppers.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer
Keyword: Roasted Salsa
Servings: 4 cups
Calories: 92kcal
Author: Amanda Rettke--iamhomesteader.com
- 4 large beefsteak tomatoes, cored, quartered
- 2 large jalapeno peppers, stems removed
- 1 large red onion, quartered, layers separated
- 4 cloves garlic
- ½ cup cilantro leaves
- 2 teaspoons kosher salt
Preheat the oven to the broil setting* and line a baking sheet with aluminum foil.
To the lined baking sheet, add quartered tomatoes, jalapenos, layers of red onion, and garlic cloves.
Broil the vegetables for 9 minutes. Then, flip over the vegetables and broil for an additional 10-15 minutes, or until the tomatoes and jalapeno peppers start to brown and blister. Watch carefully so the vegetables do not burn.
Place the broiled vegetables into a food processor. Add cilantro leaves and salt.
Process until smooth.
Let salsa cool to room temperature before serving.
*Air Fryer Instructions
To roast the vegetables in an air fryer, follow these instructions to make the salsa:
- To the basket of your air fryer, add tomatoes, jalapenos, red onion, and garlic. Spray the tops of the vegetables with cooking oil.
- Air fry at 375°F for 15 minutes, or until the tomatoes and jalapenos start to brown and blister.
- Place the air-fried vegetables into a food processor. Add cilantro and salt.
- Process until smooth.
Calories: 92kcal