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Bowl of Roasted Salsa with Chips on Cutting Board.
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5 from 4 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Keyword: Roasted Salsa
Servings: 4 cups
Calories: 92kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 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

Instructions

  • 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.

Notes

*Air Fryer Instructions
To roast the vegetables in an air fryer, follow these instructions to make the salsa:
  1. To the basket of your air fryer, add tomatoes, jalapenos, red onion, and garlic. Spray the tops of the vegetables with cooking oil.
  2. Air fry at 375°F for 15 minutes, or until the tomatoes and jalapenos start to brown and blister.
  3. Place the air-fried vegetables into a food processor. Add cilantro and salt.
  4. Process until smooth.
 

Nutrition

Calories: 92kcal